Lemon Pancakes with Strawberry Butter


Pancakes:
1/2 c. whole milk ricotta cheese
1/4 c. small curd cottage cheese
1/4 c. butter, melted
1/4 c. PLUS 1 tbs. unsifted cake flour
3 eggs, separated
2 tbs. sugar
1 tbs. grated lemon peel (colored part only)
pinch salt
1/4 tsp. cream of tartar

Strawberry butter:
1/2 c. butter, softened
1/4 c. strawberry preserves

Pancakes: In a food processor or blender, place cheeses, butter,
flour, egg yolks, sugar, peel and salt.
Process until batter is smooth.
In a clean bowl using clean beaters,
beat egg whites until foamy. Add cream of tartar.
Beat until stiff peaks form. Fold whites into batter.

Heat a griddle until hot. Lightly butter griddle;
pour batter into 3" rounds. Cook until golden brown.
Turn over. Cook about 1 min. longer.

Strawberry Butter:
Mix together butter and preserves until well combined.
Serve with pancakes.