Norma'S Light And Lemony Griddle Cakes With Devonshire Cream - cooking recipe

Ingredients

For the Devonshire Cream
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
For the Light and Lemony Griddle Cakes
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

Preparation

For the Devonshire Cream:
In a small saucepan combine gelatin and 1/2 cup cold water.
Let stand 5 minutes to soften.
Heat and stir over medium heat until gelatin dissolves.
Cool.
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).
Do not overbeat.
Combine cooled gelatin mixture and sour cream; mix well.
Fold sour cream mixture into whipped cream.
Chill for 30 to 45 minutes or until mixture thickens and will mound on a spoon.
For the Light and Lemony Griddle Cakes:
In large bowl combine egg yolks, flour, cottage cheese, melted butter, sugar, salt and lemon zest and lemon juice.
In a separate bowl whip egg whites until soft peaks form.
Carefully fold egg whites into batter mixture.
Cook on large griddle (prepared with cooking spray).
Using 1/4 cup measuring cup pour batter onto hot griddle.
Cook until bubbles form and bottoms are lightly brown.
Turn over and cook until bottoms are lightly browned.
Remove and place on serving plates.
Serve immediately with Devonshire Cream.
*Optional: Garnish with fresh raspberries or blueberries and powdered sugar.*.