Lemon Soufflé Pancakes

These pancakes make you sit up and take notice. Serve them with fresh strawberries or strawberry syrup and you will have a summer morning special.

3 eggs, separated                                 2 tablespoons sugar
¼ cup all-purpose flour                       ¼ teaspoon salt
¾ cup cottage cheese                          1 tablespoon grated lemon zest
¼ cup canola oil

Separate the eggs and beat the egg whites until they hold stiff peaks. In another bowl, stir together the egg yolks, flour, cottage cheese, oil, sugar, salt and lemon zest until well mixed (I use a wisk)

With a large spoon or a spatula, fold the egg whites into the yolk mixture. Gently stir until there are no yellow or white streaks.

Heat a skillet or griddle over medium heat. Grease lightly and spoon out about 3 large tablespoons of batter for each pancake. Cook slowly for about 1 ½ minutes, then turn the pancake over and cook about 30 seconds. Keep the pancakes warm in a 250-degree F oven until ready to serve.

Makes Twelve 3-inch pancakes.

Cluster Springs Egg Puff

10 large eggs
½ cup unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 (16 oz.) container small-curd low-fat cottage cheese
2 cups (8 oz.) grated low-fat (part-skim) mozzarella cheese
3 tablespoons canola oil
1 (4 oz.) can diced green chilies, drained
Paprika, for garnish

Preheat oven to 350 F.  Spray a 9x 13-inch baking pan with nonstick cooking spray.  In a large bowl, beat eggs.  Thoroughly mix in the remaining ingredients; pour into pan.  Sprinkle with paprika.  Bake for 35-40 minutes.  The dish can be made the night before, covered and refrigerated, then baked in the morning.  One and a half recipes fit into a 9x 13 pan but you need to add 5 minutes to the cooking time.
Makes 6 to 8 servings


This salsa is great served with Cluster Springs Egg Puff

2 cloves garlic
½ cup chopped green onions
1 Jalapeno pepper
1/3 cup cilantro
4 firm ripe tomatoes quartered

Use a Food Processor.  Turn it on and drop two cloves of garlic through the feed tube.  When the garlic is chopped, add the green onions and next the jalapeno pepper.  Adjust the amount of pepper for desired hotness. Next add cilantro and chop.  Add the tomatoes and pulse, checking every dive seconds to see if the salsa is the correct consistency. Drain salsa if it is too liquid.

Serves 6 to 8 (with the egg puff)

Zucchini Bread

2 cups sifted unbleached flour
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 teaspoons cinnamon
3 eggs
1 cup canola oil
1 cup brown sugar
2 medium zucchini, grated (2 cups)
2 teaspoons vanilla
1 cup raisins
1 cup chopped walnuts

Preheat the oven to 350 degrees.

Sift together the flour, baking soda, salt, baking powder and cinnamon. Combine the eggs, oil, sugar, zucchini and vanilla in a large bowl. Mix well. Stir in the flour mixture. Stir in the raisins and nuts and pour into an oiled 13x9x2-inch pan. Bake for 40 minutes or until done. Cool on a wire rack.

Yields 12 squares.

Buttermilk Whole Wheat Pancakes (14 three-inch pancakes)

2 c. buttermilk
2 eggs
6 T oil
3/4 c. whole wheat flour
3/4 c. unbleached flour
1 t. salt
2 t. baking soda

Put buttermilk, eggs and oil in a mixing bowl. Stir until smooth and blended. Stir the flour, salt and baking soda together so they are well blended. Stir into buttermilk mixture only until dry ingredients are moistened.


2 c. flour
4 t. baking powder
1/2 t. salt
1/4 t. baking soda
1/2 t. cream of tartar
1/2 c. butter
2/3 c. buttermilk.

Mix, roll, cut out and bake at 450 degrees for 10 to 12 minutes.