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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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