3 egg yolks
3/4 c. cottage cheese
1/4 tsp. salt
1/4 c. flour
1/4 c. milk
3 egg whites, stiffly beaten
1 pt. fresh strawberries
1/4 c. water
1 tbsp. cornstarch

1. Beat the egg yolk and the cottage cheese together until smooth.

2. Mix in the salt, flour and milk. Fold in the egg whites.

3. Cook in a buttered 7" fry pan, using about 2 tablespoons pancake batter. Turn when bubbles begin to break. Cook other side. Set aside.

4. Cut strawberries in half. Mix cornstarch with the water in a saucepan. Stir in strawberries and cook until mixture is clear, about 5 minutes.

5. Pour strawberry sauce over the pancakes and serve immediately. Serves 4.