Cottage Cheese Pancakes – Joy of Cooking

Lightly butter, oil or spray your griddle, if needed, and preheat it over medium heat.  If you are using an electric griddle, preheat it to 350°.  Preheat the oven to 200° if you do not plan to serve the pancakes hot off the griddle.

Whisk together in a large bowl:

1 1/3 cups all-purpose flour

1/3 cup sugar

2 tsp. baking powder

½ tsp. baking soda

½ tsp. ground cinnamon or pinch of ground nutmeg

¼ tsp. salt

Whisk together in another bowl:

1 cup milk

1 cup cottage cheese, ricotta cheese or mascarpone cheese

3 Tbls. Butter, melted

2 large egg yolks

1 tsp. vanilla

Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined.

Stir in:

1/3 cup finely chopped walnuts (optional)

1/3 cup blueberries (optional)

Beat until the peaks are stiff but not dry then fold into the batter:

2 large egg whites

The batter will be thick and bubbly – similar to cake batter.  Spoon 1/3 cup batter onto the griddle for each pancake, nudging the batter into rounds.  These are thick and might take a little longer to cook than most other pancakes.  Cook until the top of each pancake is starting to dry around the edges – you will get a few bubbles here and there – then turn and cook until the underside is lightly browned.  These will keep in the 200° oven while you finish making the rest, but they are best served immediately, when they are at their lightest and puffiest.  Serve with: syrup or honey.