Fluffy Cottage Cheese Pancakes

Directions

1. In a clean, dry mixing bowl or stand mixer, beat egg whites, until frothy. Add white sugar in three stages, continuing to beat until the mixture forms slightly stiff peaks, just a little past the soft peak stage. Put your egg white mixture in the fridge until you finish the next step.
2. In the other mixing bowl, combine your egg yolks, cottage cheese and vanilla and whisk together. Whisk in the milk and then sift in your flour, salt and baking powder. Using a rubber or silicone spatula, fold in the sifted dry ingredients until there’s no more dry streaks. Next, gently fold in half of your whipped egg white mixture until smooth. Fold in the remaining egg whites in 2 stages. Take care to be gentle, or you will deflate all the air bubbles incorporated into the beaten whites. Don’t worry though, if you overmix the batter a bit, they’ll still be delicious.
3. In a non-stick skillet, over medium-high heat, melt a bit of butter until bubbly and spoon in dollops of batter (approximately ⅓ cup/80ml each). Be sure not to overcrowd the pan and leave a bit of space between each dollop as the batter will spread slightly.
4. When bubbles start to form around the edges of each pancake, about 3-4 minutes, gently flip each cake and cook, covered, for about 3-4 more minutes. Depending on the size of your pan, you’ll have to cook the pancakes in a few batches.
5. Keep the finished pancakes warm until ready to serve or enjoy them as soon as they come out of the pan with a bit of butter and maple syrup or fresh berries and whipped cream.

Watch a demonstration of this recipe