Creamy Pancake with Peaches
4 ripe peaches
1 to 2 tsp fructose or brown sugar
1/4 tsp nutmeg, freshly grated if possible
1 cup sour cream
1 cup fine-curd cottage cheese
1-1/2 tsp pure vanilla extract
4 eggs, separated
1/2 cup whole wheat pastry flour
1/4 cup unbleached white flour
1/4 tsp salt
2 tsp sugar
2 to 3 tsp butter
1/2 cup maple syrup
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.
Serves 4 to 6