Author: Adapted from Martha Stewart's Cottage Cheese Pancakes with Lemon
Recipe type: Breakfast, Main
Prep time:
Cook time:
Total time:
Serves: makes 12 small pancakes
Serve with fresh fruit, maple syrup, a smudge of jam, or a simple pat of butter for a healthy, delicious start to your day.
Ingredients
3 large eggs, separated, yolks lightly beaten
1 cup full- or low-fat cottage cheese
¼ tsp vanilla extract
⅛ cup sugar
⅓ cup all-purpose flour
¼ tsp baking powder
⅛ tsp salt
few dashes cinnamon
Instructions
In a large mixing bowl, beat egg whites on medium-high speed until stiff, glossy peaks form.
In a separate mixing bowl stir together egg yolks, cottage cheese, vanilla, sugar, flour, baking powder, salt, and cinnamon. Gently fold the egg whites into the batter with a rubber spatula.
Heat a griddle or large skillet over medium-high heat. Melt a bit of butter in it; heat until a drop of batter sizzles slightly upon contact. Scoop about ¼ cup of batter onto the skillet for each pancake, working in batches. Cook until surfaces bubble and edges are set, about 1 minute. Flip pancakes, cooking about 3 minutes more until undersides are golden brown. Repeat process until you have worked through all the batter. These pancakes tend to deflate a bit after cooking, so serve immediately for the fluffiest results. Serve with maple syrup, berries, jam, powdered sugar, or just a simple pat of butter.
Recipe by dramatic pancake at https://www.dramaticpancake.com/brent-cottage-cheese-pancakes/