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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