| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs, Vegetables |
|
July 1994 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Low-fat cottage cheese |
| 2/3 |
c |
Whole wheat flour |
| 1/3 |
c |
Multigrain oatmeal |
| 2 |
|
Egg yolks |
| 3 |
tb |
Honey |
| 2 |
tb |
Milk |
| 1/2 |
ts |
Vanilla extract |
| 1/4 |
ts |
Ground cardamom |
| 6 |
|
Egg whites |
|
|
Vegetable oil |
|
|
Accompaniment: Peach and Berry Salad |
INSTRUCTIONS
Mix cottage cheese, flour, oatmeal, egg yolks, honey, milk, vanilla
and cardamom in large bowl. Beat whites in another large bowl until
stiff but not dry. Fold whites into cottage cheese mixture in 2
additions.
Preheat oven to 200F. Heat large nonstick skillet over medium heat.
Brush with oil. Spoon batter onto skillet by 1/3 cupfuls, forming
4-inch-diameter pancakes. Cook pancakes until bottoms are brown and
bubbles form on top, about 3 minutes. Turn; cook until bottoms are
brown and pancakes are cooked through, about 4 minutes.
Transfer to plate and place in oven to keep warm. Repeat with
remaining batter. Serve immediately; pass Peach and Berry Salad to
spoon over pancakes.
Serves 4.
Bon Appetit July 1994
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