Cottage Cheese Pancakes

I hope everyone had a wonderful Mother's Day. I was super tired on Sunday so I spent the majority of the day in my bed and it was glorious! I had a nice chat with my mother in the evening as well. Mother's Day is a big deal here in Peru and if it weren't already on a Sunday it would be a national holiday. I witnessed my kindergartners put on a show and a half for their mothers on Thursday. It was absolutely adorable and we never did anything like that when I was in school. Maybe we made a picture but we didn't learn choreographed dances and sing songs. I think it is great that they do that and I think that mothers should be recognized more in the States. I am sure my mom would have been super happy to get a dance, song and present from me when I was in kindergarten.

Anyway, I am going to put up a recipe today for my mother's famous cottage cheese pancakes. She might not take credit for them (since the recipe comes from The Vegetarian Epicure by Anna Thomas 1972) but she sure made them famous for me. You can't imagine how excited I got when I found cottage cheese in Plaza vea last week. Hurray! I had to buy it even though a cup costs 10 soles. It was worth it. I miss the cottage cheese that is a bit more moist but it worked and I was able to make delicious cottage cheese pancakes!

Here is the recipe a la Mama Chamberlin:

6 eggs, separated

2 cups small-curd cottage cheese

2/3 cup flour

2 TBS sugar (I add a bit more for a bit more sweetness)

Dash of cinnamon (I definitely add more than a dash.  J)

1/8 tsp cream of tartar (don't worry if you don't have this)

Oil or butter for frying

Optional garnishes: sour cream, preserves, honey, apple butter, powdered sugar, fresh fruit or our family choice: maple syrup

Beat together the egg yolks, cottage cheese, flour, sugar, salt and cinnamon.

In another bowl, beat the egg whites with the cream of tartar until they are stiff but not dry.  Fold the beaten whites gently into the cheese mixture.

Drop the batter by large spoonfuls onto an oiled griddle or skillet.  Fry the pancakes until golden brown on both sides and puffy.  Serve at once (important) with choice of garnishes.  (Do NOT try to make this recipe ahead of time.)

Perfect protein breakfast for a morning sweet-tooth!

Serves 4 generously and is very easy to make a half recipe for two.