Norma's Light And Lemony Griddle Cakes With Devonshire Cream

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 teaspoon unflavored gelatin
• 1/2 cup cold water
• 1 cup whipping cream
• 1/4 cup sugar
• vanilla
• 2 teaspoons vanilla extract
• 1 (8 ounce) carton sour cream
• 6 large eggs, separated
• 1/2 cup flour
• 1 1/2 cups cottage cheese, small curd
• 1/2 cup butter or 1/2 cup margarine, melted and slightly cooled
• 4 tablespoons sugar
• 1/2 teaspoon salt
• 2 tablespoons grated lemon zest (2 small or 1 large lemon)
• 1 lemon, juice of, large

Recipe

• 1 for the devonshire cream:.
• 2 in a small saucepan combine gelatin and 1/2 cup cold water.
• 3 let stand 5 minutes to soften.
• 4 heat and stir over medium heat until gelatin dissolves.
• 5 cool.
• 6 in a chilled medium mixing bowl beat the whipping cream and the 1/4 cup sugar and vanilla with an electric mixer on medium-low speed until soft peaks form (tips curl).
• 7 do not overbeat.
• 8 combine cooled gelatin mixture and sour cream; mix well.
• 9 fold sour cream mixture into whipped cream.
• 10 chill for 30 to 45 minutes or until mixture thickens and will mound on a spoon.
• 11 for the light and lemony griddle cakes:.
• 12 in large bowl combine egg yolks, flour, cottage cheese, melted butter, sugar, salt and lemon zest and lemon juice.
• 13 in a separate bowl whip egg whites until soft peaks form.
• 14 carefully fold egg whites into batter mixture.
• 15 cook on large griddle (prepared with cooking spray).
• 16 using ¼ cup measuring cup pour batter onto hot griddle.
• 17 cook until bubbles form and bottoms are lightly brown.
• 18 turn over and cook until bottoms are lightly browned.
• 19 remove and place on serving plates.
• 20 serve immediately with devonshire cream.
• 21 *optional: garnish with fresh raspberries or blueberries and powdered sugar.*.