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

　　

Ingredients

makes 24; serves 6

　　6 large eggs, separated, yolks lightly beaten

　　Pinch of cream of tartar

　　2 cups 2% cottage cheese

　　1/4 cup granulated sugar

　　2/3 cup all-purpose flour

　　1/2 teaspoon baking powder

　　1/4 teaspoon coarse salt

　　1/4 teaspoon ground cinnamon

　　Vegetable oil cooking spray

　　1 tablespoon confectioners’ sugar

　　2 lemons (1 zested; 1 cut into wedges)

　　

Step 1

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

　　

Step 2

Heat a griddle or large skillet over medium-high heat. Stir together the yolks, cottage cheese, granulated sugar, flour, baking powder, salt, and cinnamon in a medium bowl. Whisk in one-third of the whites. In 2 batches, gently fold in the remaining whites with a rubber spatula.

　　

Step 3

Spray a griddle with cooking spray; heat until a drop of batter sizzles upon contact. Working in batches, pour 1/4 cup batter per pancake onto the griddle; cook until the surfaces bubble and the edges are slightly dry, about 1 minute. Flip the pancakes; cook until the undersides are golden brown, about 3 minutes more. Divide the confectioners’ sugar among the pancakes. Serve sprinkled with lemon zest and with lemon wedges on the side.

　　

Fit to Eat Recipe

Step 4

(Per serving)

　　

Step 5

Calories: 218

　　

Step 6

Fat: 6g

　　

Step 7

Cholesterol: 216mg

　　

Step 8

Carbohydrate: 23g

　　

Step 9

Sodium: 152mg

　　

Step 10

Protein: 17g

　　

Step 11

Fiber: 1g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.