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.*.