This is Cowgirl Creamery co-founder Sue Conley's favorite way to use a handmade creamy, large-curd cottage cheese in a recipe. These four-ingredient pancakes take about 20 minutes to make, start to finish.
A helpful rule for beating egg whites, which is called for in this recipe: Their stiffness should correspond to the consistency of the ingredients you fold them into; a heavy cake batter needs stiffer egg whites than a light, more fluid pancake batter.
Serve with sour cream and jam or creme fraiche and smoked salmon (lox).
Servings: 2 - 3
Yield: Makes 6 or 7 small pancakes
- 3 large eggs
- 3/4 cup large-curd, creamy cottage cheese, preferably homemade (see related recipe)
- 1/4 cup flour
- 1/4 teaspoon salt
Separate the egg whites and yolks, placing the yolks in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed until thick and pale. Stop and gently stir in the cottage cheese by hand, then the flour and salt.
Place the egg whites in a separate bowl. Beat on medium, then high speed to form fairly stiff peaks that are still moist. Gently fold the whites into the yolk mixture, until just combined. The batter will be lumpy.
Use nonstick cooking oil spray to lightly grease a griddle or heavy skillet. Place over medium-high heat. Drop heaping serving-spoonfuls of the pancake batter, spacing them a few inches apart. Cook for about 2 minutes, until bubbles cover the surface of the pancakes and the undersides are lightly browned. Turn them over and cook for about 2 minutes on the second side. Transfer to a warmed plate; repeat with nonstick cooking oil spray to use all the batter.
Serve the pancakes warm.
Adapted from "The Pancake Handbook: Specialties From Bette's Oceanview Diner," by Steve Siegelman, Bette Kroening and Sue Conley (Ten Speed Press, 2003).
Tested by Bonnie S. Benwick.
Email questions to the Food Section at email@example.com.