Pancakes A to Z

A piping-hot stack of buttered pancakes drenched in maple syrup is an all-American image. But the age-old tradition of preparing pancakes comes from countries all around the world-from the crisp lentil patties of Southern India to the buckwheat blini of Russia to the delicate crêpes of France. Pancake recipes range from the savory to the sweet, and over 45 simple yet imaginative variations can be found in Pancakes A to Z by award-winning cookbook author Marie Simmons. Effortlessly perfect food has become the trademark for Bon Appétit and Los Angeles Times Syndicate columnist Marie Simmons. In her 12th book, Pancakes A to Z, she applies her knack for dazzling combinations to the versatile pancake. Marie starts with the basic formula for the all-American pancake and lets her culinary imagination take over from there: adding buttermilk lift; or stirring in sour cream, cottage cheese, applesauce, or yogurt to make the pancakes richer, more tender, sweetly moist or tangy; folding egg whitesApple Cottage Cheese PancakesBRBRCottage cheese makes these apple pancakes especially tender andBRfluffy. Served with warm applesauce and sprinkled with cinnamon sugar,BRthey make an appealing breakfast. Cook the pancakes very slowly untilBRthey are lightly browned but cooked through.BRBR1 cup low-fat cottage cheeseBR2 tablespoons sugarBR3 large eggs, separatedBR1/4 teaspoon saltBR3 tablespoons unsalted butter, meltedBR1/2 teaspoon vanilla extractBR1 cup peeled, cored and chopped appleBR6 tablespoons unbleached all-purpose flourBR3 cups store-bought or homemade applesauceBRBR1. In a large bowl, combine the cottage cheese, egg yolks, butter andBRvanilla. Stir to blend. Add the apple, flour, sugar and salt and stirBRto combine. In a separate bowl, beat the egg whites until soft peaksBRform. Gently fold into the batter just until blended.BR2. Heat a large nonstick griddle or skillet over medium heat until hotBRenough to sizzle a drop o