1 cup low fat cottage cheese
1 tablespoon pure maple syrup (plus additional as an accompaniment)
2 tablespoons fresh lemon juice
2 teaspoons freshly grated lemon zest
2 tablespoons vegetable oil
3 large eggs, separated
2 teaspoons double acting baking powder
1/2 cup all purpose flour
1/4 teaspoon salt

Directions:
In a food processor, blend together the cottage cheese, 1 tablespoon of the maple syrup, the lemon juice, the zest, the oil, the egg yolks, the baking powder, the flour, and the salt, for 1 minute, and transfer the mixture to a bowl.

In another bowl, with an electric mixer, beat the egg whites until they just hold stiff peaks and fold them into the cottage cheese mixture gently but thoroughly. Heat a greased griddle over moderate heat until it is hot enough to make drops of water scatter over its surface.

Working in batches, pour the batter onto the griddle by 1/3 measures and cook the pancakes for 2 minutes on each side, or until they are golden and cooked through. The pancakes will be thick.

Transfer the pancakes as they are cooked to a heated platter and serve them with the additional maple syrup.

Makes about 15.

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