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1/2 C low-fat
ricotta cheese
1/4 C small-curd
cottage cheese
1/4 C melted butter
1/4 C plus 1 TBS unsifted flour
3 egg yolks
3 egg whites
2 TBS sugar
1 TBS grated lemon zest
pinch of salt
 Place
cheeses, butter, flour, egg yolks, sugar, lemon zest, and salt
in a bowl. Stir with a spoon until well blended. Set aside.
With an electric mixer, beat the
egg whites until stiff peaks form. I use a hand mixer on high
setting, and it takes about 4 minutes.
Gently fold egg whites into the cheese
mixture. Leave large hunks of the egg white showing in the bowl.
Just fold, do not really stir.
Lightly butter a hot griddle; pour
into three-inch rounds. Cook until a lovely golden brown.
This recipe
can be easily doubled and even tripled, but I recommend not trying
to serve more than 6 people at a time.
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