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

Seattle Post-Intelligencer