After making the batter, cook the pancakes immediately to ensure they retain their volume.
Recipe information
Yield
makes 24; serves 6
Ingredients
Preparation
Step 1
Beat the egg whites on medium-high speed until foamy. Add the cream of tartar; beat until stiff, glossy peaks form.
Step 2
Heat a griddle or large skillet over medium-high heat. Stir together the yolks, cottage cheese, granulated sugar, flour, baking powder, salt, and cinnamon in a medium bowl. Whisk in one-third of the whites. In 2 batches, gently fold in the remaining whites with a rubber spatula.
Step 3
Spray a griddle with cooking spray; heat until a drop of batter sizzles upon contact. Working in batches, pour 1/4 cup batter per pancake onto the griddle; cook until the surfaces bubble and the edges are slightly dry, about 1 minute. Flip the pancakes; cook until the undersides are golden brown, about 3 minutes more. Divide the confectioners’ sugar among the pancakes. Serve sprinkled with lemon zest and with lemon wedges on the side.
Fit to Eat Recipe
Step 4
(Per serving)
Step 5
Calories: 218
Step 6
Fat: 6g
Step 7
Cholesterol: 216mg
Step 8
Carbohydrate: 23g
Step 9
Sodium: 152mg
Step 10
Protein: 17g
Step 11
Fiber: 1g
