After chicken soup, we think these simple pancakes are the original Jewish comfort food. Serve them with plenty of sour cream and jam. (from the Pancake Handbook, Specialties of Bette’s Oceanview Diner
by Steve Siegelman, Bette Kroening and Sue Conley, published by Ten Speed Press)
- 3 eggs, separated
- Â¾ cup large-curd cottage cheese (use Cowgirl Creamery cottage for best results)
- Â¼ cup all-purpose flour
- Â¼ tsp salt
- Sour cream and jam, for serving
- In a large bowl, beat the egg yolks until thick and pale. Stir in the cottage cheese. Add the flour and salt, stirring. Place the egg whites in a separate bowl. With an electric mixer or whisk, beat until the whites are stiff but still moist. Gently fold the whites into the yolk mixture, just until combined.
- Heat a lightly oiled griddle or heavy skillet over medium-high (375ËF on an electric griddle). Portion the batter by heaping tablespoonfuls onto the hot griddle, spacing them apart. Cook for about 2 minutes, until bubbles cover the surface of the pancakes, and their undersides are lightly browned. Gently turn them over and cook for about 2 minutes more, until the other sides are browned. Serve with sour cream and jam.
- Egg Whites: A rule of thumb for beating egg whites: Their stiffness should correspond to the consistency of the ingredients into which you will fold them. A heavy cake batter, for example, needs stiffer egg whites than a light, liquid pancake batter does.
|Amount Per Serving||%DV|
|Serving Size 64g|
|Recipe makes 3 servings|
|Calories from Fat 40||31%|
|Total Fat 4.48g||6%|
|Saturated Fat 1.38g||6%|
|Trans Fat 0.0g|
|Total Carbs 14.71g||4%|
|Dietary Fiber 0.4g||1%|