Once I discovered how versatile cottage cheese is I started adding it to everything. It works so well with eggs to make the creamiest scrambled eggs ever, but if you use a powdered protein which will act as a flour, you now have a pancake batter.
I wrote this recipe for a class I taught, but there are many variations on how to mix this batter. I like using egg whites, whipping them till soft peaks form and then folding in the rest of the ingredients. But you can split it using a whole egg and only half of the whipped egg whites. Whipping the egg whites will get you the fluffiest pancakes.
TIP
Let the batter REST while you get your pan ready. That’s right. Mix the batter and let it sit to rest while you prepare and preheat your pan. This is something I learned to do and it works with all pancake batters.
Also, just be forewarned, this recipe does not work in a waffle iron well. Waffle irons and whipped egg whites do not get along.
Let me know how you like it.
