Egg Foo Yung Pancakes
To properly cook the pancakes, be sure the griddle or skillet is preheated and brushed with oil so the pancakes set immediately. Makes 6 servings (about 18 pancakes) Total time: 30 minutes MASH: 2/3 cup small curd cottage cheese (6 oz.) STIR IN: 6 eggs, beaten 1 cup chopped fresh mung bean sprouts 3/4 cup minced celery 1/4 cup grated Parmesan 2 Tbsp. minced scallions 2 Tbsp. tamari or low-sodium soy sauce Salt and black pepper Canola oil Scallions (optional) Mash cottage cheese in a large bowl.
Stir in eggs, bean sprouts, celery, Parmesan, scallions, and 2 Tbsp. tamari; season with salt and pepper.
Heat a griddle or nonstick skillet over medium-low; brush with oil. Scoop 2 Tbsp. batter per pancake onto griddle and cook until light brown, 2–3 minutes per side; transfer to a platter. Brush griddle with more oil and repeat with remaining batter. Roll pancakes around scallions, if desired; serve with tamari. Per serving: 161 cal; 11g total fat (3g sat); 192mg chol; 458mg sodium; 4g carb; 1g fiber; 12g protein