Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Cottage Cheese Pancakes with Lemon 3.6 (33) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 27, 2020 Print Share Share Tweet Pin Email Photo: Lisa Hubbard Servings: 6 Yield: 2 dozen These pancakes are crisp outside and fluffy inside; thanks to the addition of cottage cheese, they have more protein than most. Ingredients 6 large eggs, separated, yolks lightly beaten Pinch cream of tartar 2 cups 2-percent cottage cheese ¼ cup granulated sugar ⅔ cup all-purpose flour ½ teaspoon baking powder ¼ teaspoon coarse salt ¼ 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. Cook's Notes After making the batter, cook the pancakes immediately to ensure that they retain their volume. Print