Ingredients
- 4 ripe peaches shopping list
- 1 to 2 tsp fructose or brown sugar shopping list
- 1/4 tsp nutmeg, freshly grated if possible shopping list
- 1 cup sour cream shopping list
- 1 cup fine-curd cottage cheese shopping list
- 1-1/2 tsp pure vanilla extract shopping list
- 4 eggs, separated shopping list
- 1/2 cup whole wheat pastry flour shopping list
- 1/4 cup unbleached white flour shopping list
- 1/4 tsp salt shopping list
- 2 tsp sugar shopping list
- 2 to 3 tsp butter shopping list
- 1/2 cup maple syrup shopping list
How to make it
- Dip peaches into boiling water for 30 seconds; drain and peel. Slice into a bowl; sprinkle with fructose (or brown sugar) and nutmeg. Cover and set aside.
- In a large bowl, thoroughly blend sour cream, cottage cheese, vanilla and egg yolks. Sift together dry ingredients and stir into the creamy ones. Whip egg whites to soft peaks; fold gently into batter.
- Lightly rub a crepe or frying pan with butter; heat over medium-high. Cook pancakes, using about 1/3 cup batter for each. Brown pancakes on each side (1 to 3 minutes per side) and keep warm on a platter.
- When all cakes are made, serve with maple syrup and peach slices.
The Rating
Reviewed by 5 people-
OMG These sound good enough to die for!
PERFECT my friend & thanks for the share.
Jo & Lee
For we Yanks, I know they won't be close to making them with fresh peaches. In a crunch, would it be a horrific to use canned peaches?
I am...more
jolielives
in The Catskill Plateau loved it
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good post..!! five
peetabear
in mid-hudson valley loved it
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Oh pancakes!
great recipe wish I could eat them, not on my diet.
5 forks.
ED
spinach1948
in Dorchester-Boston loved it
Reviews & Comments 5
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