Cottage Cheese Pancakes with Lemon

Preparation

1. 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.

2. 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