Subject: Cottage Cheese Pancakes
From: Unicorn (unicorn@indenial.com)
Date: Sat Nov 18 2000 - 09:58:59 EST
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F O O D F U N N Y
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Thanks to reader Toni Richey of Yakima, Washington for this one:
Two guys were talking about how highly their wives thought of them.
The first guy said, "My wife, she thinks so much of me that she won't
let me do any work around the house. It's incredible."
The second guy says, "That's nothing. My wife thinks I'm God."
"She thinks you're God? What makes you say that?"
"Easy. Every night at dinner, she places a burnt offering before me."
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T O D A Y ' S R E C I P E
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All recipes this week are adapted from "How to Cook Everything" by
Mark Bittman, Macmillan Publishing, 1998. It is available from
Amazon.com with this link:
http://www.amazon.com/exec/obidos/ASIN/0028610105/worldwiderecipes/
And a new edition which includes a searchable CD-Rom is available
here:
http://www.amazon.com/exec/obidos/ASIN/0764562584/worldwiderecipes/
These are not your typical pancakes. With barely enough flour to hold
the ingredients together, the results are lighter and creamier than
you might expect.
Cottage Cheese Pancakes
1 cup (250 ml) cottage cheese
1 cup (250 ml) sour cream or plain yogurt
3 eggs, separated
1 tsp (5 ml) grated lemon peel (optional)
1/4 tsp (1 ml) baking soda
1 cup (250 ml) all-purpose flour
1 Tbs (15 ml) sugar
A grating of fresh nutmeg
Butter or vegetable oil for frying
Beat together the cottage cheese, sour cream or yogurt, egg yolks, and
optional lemon peel. Combine the flour, baking soda, sugar, and
nutmeg and beat into the cottage cheese mixture. Beat the egg whites
until stiff and fold into the cottage cheese mixture. Lightly coat a
hot griddle of large skillet with the butter or oil and add the batter
by the heaping tablespoon. Cook until lightly browned on the bottom,
3 to 5 minutes. Flip and cook the other side. Serve immediately.
Serves 3 to 4.
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