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Lemon Pancakes with Raspberry Sauce
Separate eggs and beat whites until stiff. Stir together yolks, flour, cottage cheese, butter, sugar, salt, baking powder, and lemon zest (use rotary beaters medium speed). Fold in egg whites until no streaks remain in batter.
Heat electric skillet to 325 degrees, grease lightly and spoon on batter for each cake (approximately 3 large Tablespoons). Cook slowly about 1-1/2 minutes on the first side, flip, and cook 30 seconds on the other side.
Raspberry Sauce: Mix 3/4 part raspberry preserves and 1/4 part unsweetened apple juice. Place in blender and blend. 1 cup to 2 cups is enough for 4 servings.
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