Print
Email
Add a photoServings: 1
Ingredients
- 4 x Large eggs, separated
- 4 c. all-purpose flour
- 1/4 c. small curd cottage cheese
- 1/4 c. lowfat sour cream
- 1 dsh salt
Directions
- In a medium bowl, beat egg yolks, flour, cottage cheese and lowfat sour cream till blended. In a small bowl, beat egg whites with a dash of salt till stiff. Gently fold egg whites into egg yolk mix. Spoon onto a moderately warm, grease griddle, spreading each pancake to about 4-inch diameter. When underside is brown, turn pancake over, flatten slightly with a spatula and cook till golden brown.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 791g | |
| Calories 2239 | |
| Calories from Fat 318 | 14% |
| Total Fat 35.94g | 45% |
| Saturated Fat 13.59g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 866mg | 289% |
| Sodium 607mg | 25% |
| Potassium 930mg | 27% |
| Total Carbs 387.14g | 103% |
| Dietary Fiber 13.5g | 45% |
| Sugars 5.55g | 4% |
| Protein 81.39g | 130% |
