COTTAGE CHEESE PANCAKES
About twenty-two 4-inch pancakes
Cottage cheese gives these pancakes a tender crumb. Serve them straight off the griddle for the best texture. These pancakes are excellent with cherry jam or a fruit compote.
Whisk together in a large bowl:
- 1 ⅓ cups (165g) all-purpose flour
- ¼ cup (50g) sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Whisk together in a separate medium bowl:
- 1 cup (235g) milk
- 1 cup (235g) cottage cheese
- 3 tablespoons (45g) butter, melted
- 2 large egg yolks
- 1 teaspoon vanilla
Gently whisk the wet ingredients into the dry ingredients until just combined. Beat until stiff but not dry:
- 2 large egg whites
Fold into the batter. Cook, keep warm, and serve as for Pancakes or Griddle Cakes.