Cottage cheese pancakes with lemon
Instructions:
After making the batter, cook the pancakes immediately to ensure they retain their volume. 6 large eggs, separated, yolks lightly beaten Pinch of cream of tartar 2 cups 2% cottage cheese 1 / 4 cup granulated sugar 1 / 4 cup all-purpose flour 1 / 2 teaspoon baking powder 1 / 4 teaspoon coarse salt 1 / 4 teaspoon ground cinnamon Vegetable oil cooking spray 1 tablespoon confectioners’ sugar 2 lemons (1 zested; 1 cut into wedges)
M A K E S 2 4 ; SERVES 6
- Beat the egg whites on medium-high speed until foamy. Add the cream of tartar; beat until stiff, glossy peaks form.
- Heat a griddle or large skillet over medium-high heat. Stir together the yolks, cottage cheese, granulated sugar, flour, baking powder, salt, and cinnamon in a medium bowl. Whisk in one-third of the whites. In 2 batches, gently fold in the remaining whites with a rubber spatula.
- Spray a griddle with cooking spray; heat until a drop of batter sizzles upon contact. Working in batches, pour 1 / 4 cup batter per pancake onto the griddle; cook until the surfaces bubble and the edges are slightly dry, about 1 minute. Flip the pancakes; cook until the undersides are golden brown, about 3 minutes more. Divide the confectioners’ sugar among the pancakes. Serve sprinkled with lemon zest and with lemon wedges on the side.