Cottage Cheese Pancakes

From The Pancake Handbook by Stephen Siegelman, Sue Conley and Bette Kroening (Ten Speed Press).

• 3 large eggs

• ¼ teaspoon salt

• ¼ cup all-purpose flour

• ¾ cup large-curd cottage cheese

Separate the eggs. In a large bowl, whisk the yolks until they are thick and pale. Whisk in the salt. Stir in the flour and cottage cheese, stirring just to combine. In another bowl, beat the egg whites until they are stiff but not dry; fold the egg whites into the egg yolk mixture.

Heat a lightly oiled griddle or heavy skillet over medium-high heat (375°F on an electric griddle). Portion the batter by heaping tablespoons onto the hot griddle, spacing the pancakes apart. When bubbles cover the surface of the pancakes and their undersides are lightly browned, turn them over and cook for a few minutes more, until the bottoms are browned.

Makes 12 to 16 three-inch pancakes

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