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Lemon Souffle Pancakes
6 eggs, separated
In a bowl, beat the egg whites until stiff but not dry. Reserve.
In a food processor or blender, combine the egg yolks, cottage or ricotta cheese, oil, sugar, salt, lemon juice and zest (if using), baking powder, and flour and blend until smooth. Fold in the egg whites.
Meanwhile, heat a nonstick griddle or large, heavy skillet over medium-high heat, then lightly brush with melted butter or oil or spray with oil.
Pour the batter, about ¼ cup for each pancake, onto the cooking surface. Cook until the tops are bubbly, then turn and cook until the bottoms are browned. Serve hot with your favorite toppings.
Makes 4 to 6 servings.
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