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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 12 |
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these pancakes are very light... using the white whole wheat flour and whipping the egg whites are what give them the lightness... the recipe and photo are from King Arthur Ingredients:
3/4 cup (6 ounces) cottage cheese or ricotta |
3 large eggs, separated |
4 tablespoons (1/2 stick, 2 ounces) butter, melted |
1 tablespoon orange juice |
1/2 cup (2 ounces) king arthur white whole wheat flour |
1 tablespoon sugar |
1/2 teaspoon salt |
pinch of ground cinnamon |
1 tablespoon orange zest or 1/8 teaspoon orange oil |
Directions:
1. Place the cottage cheese, egg yolks, melted butter, and orange juice in a food process or blender, and process until the cottage cheese is smooth, about 30 seconds. Add the flour, sugar, salt, and cinnamon, and process again. Scrape the mixture into a medium bowl and stir in the orange zest or oil. Let this mixture rest for 10 minutes.
2. In the bowl of your electric mixer, whip the egg whites until they’re stiff but not dry. Use a rubber spatula to stir a spoonful of the whites into the batter to loosen it, and then gently fold in the rest of the whites. This batter doesn’t need to rest; cook the pancakes right away, as directed below.
3. Pour the batter in 1/3-cupfuls onto a preheated griddle. Cook the pancakes till golden brown on both sides. Serve immediately; they don’t hold well in the oven.
4. Yield: about a dozen 4 pancakes.
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