- Servings: 6
- 6 large eggs, separated
- 2 cups small-curd cottage cheese
- 2/3 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon coarse salt
- Pinch of ground, cinnamon
- 1/8 teaspoon cream of tartar
- Unsalted butter, for cooking
- Maple syrup, for serving
- Berries, for serving
In a medium bowl, combine the egg yolks, cottage cheese, flour, sugar, salt, and cinnamon. Stir to combine.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar, and beat on medium-high speed until stiff, glossy peaks form.
Whisk 1/3 of the egg whites into the egg yolk mixture to lighten. Gently but thoroughly fold in the remaining whites.
In a large, nonstick skillet, melt 1 tablespoon butter over medium heat. Drop batter, 1/4 cup at a time, into pan. Cook until golden brown and set, 2 to 4 minutes. Flip pancake, and cook 2 to 4 minutes more. Repeat with remaining batter. Serve immediately, with maple syrup and berries.