Cowgirl Creamery Cottage Cheese Pancakes

Directions

1. In a large bowl, beat the egg yolks until thick and pale. Stir in the cottage cheese. Add the flour and salt, stirring. Place the egg whites in a separate bowl. With an electric mixer or whisk, beat until the whites are stiff but still moist. Gently fold the whites into the yolk mixture, just until combined.
2. Heat a lightly oiled griddle or heavy skillet over medium-high (375˚F on an electric griddle). Portion the batter by heaping tablespoonfuls onto the hot griddle, spacing them apart. Cook for about 2 minutes, until bubbles cover the surface of the pancakes, and their undersides are lightly browned. Gently turn them over and cook for about 2 minutes more, until the other sides are browned. Serve with sour cream and jam.
3. Egg Whites: A rule of thumb for beating egg whites: Their stiffness should correspond to the consistency of the ingredients into which you will fold them. A heavy cake batter, for example, needs stiffer egg whites than a light, liquid pancake batter does.