Recipe from NYT Cooking & Moira Hodgson
TIME: 25 minutes
Don't let the cottage cheese put you off.... that is unless you love cottage cheese like me! You can always use ricotta cheese instead. They are really light and fluffy and lemony!
From NYT Cooking: These spectacular pancakes, adapted from a Marion Cunningham recipe, are made with cottage cheese, lemon peel and beaten egg whites, which makes them puff up like a soufflé. You have to whip the egg whites using an electric mixer, so this is definitely a weekend or holiday affair, but goodness, are they ever worth it.
3 eggs, separated
¼ cup all-purpose flour
¾ cup cottage cheese
¼ cup (half a stick) butter, melted, plus more butter for greasing skillet
2 tablespoons sugar
¼ teaspoon salt
1 tablespoon grated lemon zest
In a bowl, stir together the egg yolks, flour, cottage cheese (or ricotta is using), butter, sugar, salt and lemon zest until well mixed. In the bowl of a stand mixer, beat the egg whites until they hold stiff peaks.
With large spoon or spatula, fold whites into yolk mixture, stirring gently until there are no yellow or white streaks.
Heat skillet or griddle over medium heat. Grease lightly and spoon out about three large tablespoons of batter for each pancake. Cook slowly for about 1 1/2 minutes, then turn pancake over and cook for about 30 seconds. Keep pancakes warm in 250-degree oven until ready to serve.