These fluffy cottage cheese pancakes are a delightful twist on the classic breakfast treat, offering a perfect balance of flavor and texture.
Separate the egg whites from the yolks and place them in two separate bowls.
Ensure no yolk gets into the whites for optimal whipping.
Whisk the egg whites until stiff peaks form and set aside.
Use a clean, dry whisk for best results.
In another bowl, mix the cottage cheese, egg yolks, flour, baking powder, vanilla extract, and melted butter until combined.
Do not overmix to maintain a light texture.
Gently fold the whipped egg whites into the batter until just incorporated.
Fold gently to keep the batter airy.
Heat a griddle over medium heat and coat with vegetable oil.
Ensure the griddle is evenly heated before adding the batter.
Scoop 1/4 cup of batter onto the griddle for each pancake and cook until bubbles form on the surface, then flip and cook until golden brown.
Cook in batches to avoid overcrowding the griddle.
Serve the pancakes warm with your favorite toppings, such as maple syrup or fresh fruit.
Keep pancakes warm in a 200°F oven if cooking in batches.
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