Fluffy Coconut Pancakes
|Cream style cottage cheese||1 Cup (16 tbs)|
|Eggs||3 , well-beaten|
|Butter/Margarine||2 Tablespoon, cooled|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Flaked coconut||1⁄4 Cup (4 tbs)|
|Honey lemon syrup||1 Tablespoon|
1 Beat together cottage cheese, eggs, sugar and salt in medium-size bowl with fork until well blended; stir in melted and cooled butter or margarine and flour gently, just until blended.
2 Spray a large heavy skillet with vegetable spray on, following label directions; heat skillet slowly over low heat. Test temperature by sprinkling in a few drops of water. When drops bounce about, temperature is right.
3 Measure 1 tablespoon batter for each pancake into skillet, letting one set before pouring the next one; immediately sprinkle each pancake with 1/2 teaspoon coconut.
4 Cook until edge appears dry and underside is golden; turn and brown other side. Repeat with rest of batter, to make 24 pancakes. As pancakes are baked, stack in a pie plate; cover with a colander and keep warm.
5 For each serving, top 4 pancakes with 2 teaspoons diet margarine and 1 tablespoon honey