Found this recipe this morning from a blog called
Dramatic Pancake check out more of her amazing recipes!
I have to say these are the best cottage cheese pancakes ever!! They are like mini soufflés so light and fluffy!
Because there is hardly any flour the batter is thick... You can see the egg whites in the batter even on the griddle.
Toast some pecans on the griddle while the pancakes cook... Ahhhh pure heaven.... Feels like I am at a bed and breakfast!
- 3 large eggs, separated, yolks lightly beaten
- 1 cup full- or low-fat cottage cheese
- 1/4 tsp vanilla extract
- 1/8 cup sugar
- 1/3 cup all-purpose flour
- 1/4 tsp baking powder
- 1/8 tsp salt
- few dashes cinnamon
- 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 1/4 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.