| 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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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