1 c. lowfat cottage cheese
1 tbsp. pure maple syrup plus additional as accompaniment
2 tbsp. fresh lemon juice
2 tsp. freshly grated lemon zest
2 tbsp. vegetable oil
3 lg. eggs, separated
2 tsp. double-acting baking powder
1/2 c. all-purpose flour
1/4 tsp. salt

In a food processor, blend together the cottage cheese, 1 tablespoon of the maple syrup, lemon juice, zest, oil, egg yolks, baking powder, flour, and salt for 1 minute and transfer the mixture to a bowl.

In another bowl with an electric mixer, beat the egg whites until they just hold stiff peaks and fold them into the cottage cheese mixture gently but thoroughly.

Heat a greased griddle over moderate heat until it is hot enough to make drops of water scatter over its surface. Working in batches, pour the batter onto the griddle by 1/3 cup measures and cook the pancakes for 2 minutes on each side, or until they are golden and cooked through. The pancakes will be thick.

Transfer the pancakes as they are cooked to a heated platter and serve them with the additional maple syrup. Makes 15 pancakes.