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Lemon-Cottage Cheese Pancakes
Chef Robert Champagne of Big 3 Diner at Sonoma Mission Inn and Spa - Sonoma, CA
Adapted by StarChefs

Yield: 8 to 10 Servings

Juice and zest of 5 lemons
12 egg yolks
1 cup powered sugar
1 quart low-fat cottage cheese
1 cup all-purpose flour
6 egg whites, whipped into soft peaks
4 ounces clarified butter
Kosher salt to taste
Crème fraiche (optional)

In a large bowl, mix lemon juice, lemon zest, egg yolks, powdered sugar, cottage cheese, and flour. Fold in the whipped egg whites; add clarified butter and season to taste with kosher salt.

Serve garnished with crème fraiche, a thinly sliced lemon twist, and powdered sugar.
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