Cloud Pancakes
- 6 large eggs, separated
- 2 cups small-curd cottage cheese
- 2/3 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon coarse salt
- Pinch of ground, cinnamon
- 1/8 teaspoon cream of tartar
- Unsalted butter, for cooking
- Maple syrup, for serving
- Berries, for serving
- Step 1
In a medium bowl, combine the egg yolks, cottage cheese, flour, sugar, salt, and cinnamon. Stir to combine.
- Step 2
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.
- Step 3
Whisk 1/3 of the egg whites into the egg yolk mixture to lighten. Gently but thoroughly fold in the remaining whites.
- Step 4
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.
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