Grand Marnier Soufflé Pancakes



Ingredients:
6 eggs, separated
2 1/2 tbs sugar
2 cups small curd cottage cheese
1/4 cup canola oil
1 cup plus 3 tbs unbleached, all purpose flour
1/2 tsp salt
4 tsp baking powder
5 tbs freshly squeezed orange juice (must be fresh)
1 tbsp freshly grated orange zest
1 tbsp Grand Marnier
1/4 cup finely chopped pecans

Method:
In a separate bowl, beat egg whites until stiff. Place egg yolks and all ingredients except pecans in a processor and blend until smooth. Transfer batter to a large bowl and let it rest for at least 30 minutes. Fold pecans and beaten egg whites and cook on a hot buttered griddle being careful not to burn cakes. The smaller the cakes, the easier they will be to turn. Use about a 1/4 cup of batter for each. When finished, the cakes can be held in a warm oven for a few minutes. (The texture will become a bit firmer upon standing.) Serve with pure maple syrup or fresh strawberry sauce.