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Ingredients
| 1 1/2 cups | (360 ml) | all purpose flour |
| 1 tbsp | (15 ml) | baking powder |
| 1/4 tsp | (2g) | salt |
| 1 cup | (240 ml) | milk |
| 2 large | egg yolks | |
| 1/4 cup | (60 ml) | cottage cheese |
| 1 tsp | (5 ml) | pure vanilla extract |
| 1/4 cup | (60 ml) | white sugar |
| 4 large | egg whites | |
| unsalted butter, for cooking |
Directions
- In a clean, dry mixing bowl or stand mixer, beat egg whites, until frothy. Add white sugar in three stages, continuing to beat until the mixture forms slightly stiff peaks, just a little past the soft peak stage. Put your egg white mixture in the fridge until you finish the next step.
- In the other mixing bowl, combine your egg yolks, cottage cheese and vanilla and whisk together. Whisk in the milk and then sift in your flour, salt and baking powder. Using a rubber or silicone spatula, fold in the sifted dry ingredients until there's no more dry streaks.
- Next, gently fold in half of your whipped egg white mixture until smooth. Fold in the remaining egg whites in 2 stages. Take care to be gentle, or you will deflate all the air bubbles incorporated into the beaten whites. Don’t worry though, if you overmix the batter a bit, they’ll still be delicious.
- In a non-stick skillet, over medium-high heat, melt a bit of butter until bubbly and spoon in dollops of batter (approximately ⅓ cup/80ml each). Be sure not to overcrowd the pan and leave a bit of space between each dollop as the batter will spread slightly.
- When bubbles start to form around the edges of each pancake, about 3-4 minutes, gently flip each cake and cook, covered, for about 3-4 more minutes. Depending on the size of your pan, you’ll have to cook the pancakes in a few batches.
- Keep the finished pancakes warm until ready to serve or enjoy them as soon as they come out of the pan with a bit of butter and maple syrup or fresh berries and whipped cream.