Cottage Cheese Pancakes with Lemon
- Comments()
Martha Stewart Living, December 2004
-
Yield Makes 2 dozen
Serves 6
Add to Shopping List
Ingredients
- 6 large eggs, separated, yolks lightly beaten
- Pinch cream of tartar
- 2 cups 2-percent cottage cheese
- 1/4 cup granulated sugar
- 2/3 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)
Directions
- Beat egg whites on medium-high speed until foamy. Add cream of tartar; beat until stiff, glossy peaks form.
- Heat a griddle or large skillet over medium-high heat. Stir together yolks, cottage cheese, granulated sugar, flour, baking powder, salt, and cinnamon in a medium bowl. Whisk in one-third of the whites. In two batches, gently fold in remaining whites with a rubber spatula.
- Spray griddle with cooking spray; heat until a drop of batter sizzles upon contact. Working in batches, pour 1/4 cup batter per pancake onto griddle; cook until surfaces bubble and edges are slightly dry, about 1 minute. Flip pancakes; cook until undersides are golden brown, about 3 minutes more. Divide confectioners' sugar among pancakes. Serve sprinkled with lemon zest and with lemon wedges on the side.
You have to gentle with the whites that is what makes them fluffy.
SO everybody gets four pancakes? Awesome.
These pancakes are so good! Light and fluffy and interesting because of the cottage cheese. I used half whole wheat flour and will try using more next time. I also added the lemon zest to the batter instead of sprinkling it on top. I will definitely be making these again!
Very yummy, but turned out a little flat.