Fluffy Pancakes

By Hklbrries

Rice flour is avaialable at most health food stores and Asian markets. It's recommended for these pancakes because it results in lighter texture.

These pancakes don't keep particularly well, so just cut the recipe in half if you're cooking them for yourself.

Because this batter is very delicate, it's important that the baking powder be fresh, not more than 2 months old, so it will puff up properly.

Ingredients

• 2 extra-large eggs
• 1/4 cup cottage cheese
• 2 tbsp cream cheese
• Pinch of Nutra Sweet or Equal to taste
• 3 tbsp wheat germ
• 1 tbsp rice flour or Wondra
• 1 tsp baking powder
• Pinch of baking soda

Details

Servings 2

Preparation

Step 1

Whip the eggs in a food processor or by hand until frothy. Add the cheeses and beat until smooth. Add a little artificial sweetener. Add the rest of the ingredients and pulse to blend. Gently scrape the batter into a small bowl. Heat a nonstick skillet or griddle with a little butter as needed and when it's hot spoon the batter onto the griddle - about 10 pancakes. Cook over medium heat until the edges of the cakes are set and large bubbles appear across the surface, about 1 minute. Carefully flip them and cook for half as long as on the first side or until golden. Serve on heated plates, with a drizzle of dietetic maple syrup or berry syrup.