Lemon Pancakes with Cottage Cheese

After making the batter, cook the pancakes immediately to ensure that they retain their volume.

6 large eggs, separated, yolks lightly beaten
pinch cream of tartar
2 cups cottage cheese
¼ cup granulated sugar
2/3 cup all-purpose flour, unbleached
½ tsp. baking powder
¼ tsp. coarse salt
¼ tsp. ground cinnamon
vegetable oil cooking spray
1 Tbsp. confectioners' sugar

To Serve:
2 lemons, freshly zested
2 lemons, cut into wedges

Beat egg whites on medium-high speed until foamy. Add cream of tartar; beat until stiff, glossy peaks form.

Heat a griddle or large skillet over medium-high heat.

Stir together yolks, cottage cheese, granulated sugar, flour, baking powder, salt, and cinnamon in a medium bowl. Whisk in one-third of the whites. In two batches, gently fold in remaining whites with a rubber spatula.

Spray griddle with cooking spray; heat until a drop of batter sizzles upon contact.

Working in batches, pour ¼ cup batter per pancake onto griddle; cook until surfaces bubble and edges are slightly dry, about 1 minute. Flip pancakes; cook until undersides are golden brown, about 3 minutes more.

Divide confectioners' sugar among pancakes.

Serve sprinkled with lemon zest and with lemon wedges on the side.

Makes 6 servings.