COTTAGE CHEESE PANCAKES

These pancakes are rather like crepes, they are not light and fluffy, but the cottage cheese makes them moist. I like to serve them with homemade applesauce and a drizzle of real maple syrup...just a drizzle is enough.
1 1/2 cups of low fat cottage cheese
1/2 buttermilk
2 egg whites
1 egg...I use the omega 3 eggs
1 TBSP canola oil
1 tsp vanilla
1 tsp grated lemon zest...sometimes I use orange zest
1/2 whole wheat flour
1/2 cup wheat germ
1/4 cup splenda
1/2 tsp baking soda
1/4 tsp baking powder
In the container of a food processor combine, cottage cheese, buttermilk, egg whites, oil, vanilla and lemon zest. And pulse until the cottage cheese is in smaller chunks...if you prefer leave the cottage cheese whole then you get a different texture to the pancakes.
In a bowl combine flour, wheat germ, splenda, baking soda, and baking powder and stir together until well blended.
Add wet mixture from the processor to the dry ingredients and stir until combined.
Heat a non-stick griddle or fry pan over medium heat. Ladle in about 1/4 cup of the batter. Cook until bubbles appear on top and then using a spatula flip pancake and cook the other side for about 2 minutes, or until the underside is golden. Repeat with the remaining batter.
Makes 4 servings
* When I say use a non-stick pan I mean use a non-stick pan as these pancakes will stick because of the cottage cheese.
The original recipe called for 1 TBSP of splenda but I like them a little bit sweet, so use your judgment when you make them.

TTFN
Jake