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Featherweight Pancakes, with or without corn

This recipe was one of my mother’s favorites, as it can easily be served for dinner as well as breakfast.


3 eggs, separated

¼ cup flour

¼ teaspoon salt

¾ cup cottage cheese

Oil or butter for cooking

Additions, to be put in with the egg yolks:  2 tablespoons chopped green onions, ¼ cup corn kernels.


Beat egg whites until stiff. Beat egg yolks until light and lemon-colored. Stir in salt, flour and cottage cheese and vegetable, if using. Carefully fold in egg whites.  Drop by large spoonfuls onto a hot greased griddle and cook until light brown.  Flip them and then cook the other side.

Submitted by Lorraine Glazar, Tucson CSA