Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Cloud Pancakes 3.7 (57) 1 Review 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 Servings: 6 Ingredients 6 large eggs, separated 2 cups small-curd cottage cheese ⅔ cup all-purpose flour 2 tablespoons sugar 1 teaspoon coarse salt Pinch of ground, cinnamon ⅛ teaspoon cream of tartar Unsalted butter, for cooking Maple syrup, for serving Berries, for serving Directions 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. Print