Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Cloud Pancakes 3.7 (57) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 27, 2020 Print Rate It 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. Rate it Print