I will never take my electric mixer for granted again. I don’t even feel bad about using a breakfast recipe this week after the feat I undertook to make these pancakes. True dedication to your craft is hand-whisking egg whites until stiff peaks form. I feel like this is a big milestone in my baking career.

In the cookbook I found these in (Tassajara Bread Book, check it out), they were called “Cottage Cheese Pancakes”. Unfortunately, a name like that elicits such responses as, “Ew, Meg, that is absolutely disgusting.” (Thanks for the support, Mom.) I actually love cottage cheese – if you’ve never used it as a dip with Fritos, you are seriously missing out. But if you’re not convinced, I can promise you that the pancakes do not actually taste like it or have its texture. The only function it serves is to make the pancakes light and fluffy. Thus what I’m calling them – I knew you’d never open the link if I had stuck with “Cottage Cheese Pancakes.”

If you do have an electric mixer, these are super easy. Start by separating the eggs, whites into a medium bowl and yolks into a large bowl, and beating the egg whites until stiff peaks form.  Yes, I did that entirely by hand. You should be impressed, as I’m pretty proud of it. Set the egg whites aside.

Beat the egg yolks until smooth. Beat in the flour, salt, and cottage cheese. Fold in the egg whites gently. An a pan greased with butter, fry the pancakes until golden brown and cooked through, flipping after bubbles start to form. And that’s it! Keep them warm and serve with maple syrup (the real kind, obviously) and butter. Pour yourself some coffee. Fry up some bacon. You deserve it.

Enjoy!

Light and Fluffy Pancakes

Ingredients:

• 6 eggs, separated
• 6 tablespoons flour
• 1/4 teaspoon salt
• 2 cups cottage cheese

Directions:

1. Beat egg whites in a medium bowl on high speed using a hand mixer until stiff peaks form. Set aside.
2. Beat egg yolks until well blended.
3. Beat in flour, salt, and cottage cheese.
4. Using a rubber spatula, gently fold egg whites into batter until incorporated.
5. Grease a pan with butter and heat over medium heat. Drop batter into smallish circles and cook on one side until bubbles begin to form on top.
6. Flip pancakes and cook until golden brown.