The key to these ultra-moist pancakes is cottage cheese in the batter; using only egg whites keeps them light. Homemade rhubarb compote is a tart topping; you could serve the pancakes with maple syrup, apple butter, or fresh fruit instead.
Recipe information
Yield
makes 8
Ingredients
Preparation
Step 1
In a large bowl, whisk together flour, sugar, baking powder, and baking soda. Stir in cottage cheese, milk, egg whites, and vanilla.
Step 2
In a large skillet, heat 2 teaspoons oil over medium. Working in batches of two, drop batter into pan, 1/4 cup per pancake.
Step 3
Cook until just set around the edges and small bubbles appear on top, about 1 minute. Flip pancakes, and cook until just set in the center, 1 to 2 minutes more. Transfer to a plate. Repeat, using 1 teaspoon oil for each of remaining batches. Serve immediately with rhubarb compote, if desired.
