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Lemon Souffle Pancakes
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| 225 gr | Cottage Cheese |
| 1 T. | Honey |
| 2 T. | Lemon Juice |
| 2 T. | Vegetabl, e Oil |
| 2 | Lemon Zest |
| 3 | Yolks |
| 1/4 t. | Baking Powder |
| 1/4 t. | Salt |
| 75 gr All Purp[ose Flour | |
| 3 | Egg Whites |
| 50 gr | Sugar |
Combine all ingredients except egg whites and sugar. Whisk together lightly. Make French meringue with the egg whites and sugar and fold into base. Saute spoonfuls of the batter in melted butter in a crepe pan. Finish cooking in the oven.
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