Cottage cheese gives these thick pancakes a tender sponge which, when just off the griddle, is soft and almost pudding-like. As they cool, they’re not as spongy, but their sweet wholesome flavor remains.

1 1/3 c flour
1/4 c sugar
2 t baking powder
1/2 t baking soda
1/2 ground cinnamon
1/4 t salt
1 c milk
1 c cottage cheese
3 T melted butter
2 large eggs, separated
1 t vanilla

Whisk together the dry ingrediens in a large bowl. Combine all the wet ingredients except the egg whites and pour them over the dry. Stir just to combine. Beat the egg whites til stiff but not dry and fold into the mixture.

Spoon onto a medium-hot griddle by 1/3-cup fuls. You might need to nudge the edges to make them round, rather than oval. Cook until dry around the edges – because they’re thick it might take longer than most pancakes. Keep them warm in a 200-degree oven while you cook the rest. But eating them fresh off the griddle is the best!


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