Ingredients
6 eggs
6 T. flour
1/4 t. salt
2 cups cottage cheese (nonfat for a very light, fluffy pancake, low/whole fat for a meltier, cheesier pancake)
Preparation
Separate eggs. Beat egg whites until stiff and set aside.
Mix yolks with flour, salt, and cottage cheese.
Gently fold the egg whites into the yolk-flour-cheese mixture.
Fry like regular pancakes on a greased pan.
Makes about 24 small pancakes. Serve topped with applesauce or jam, or just enjoy plain.
