Featherweight Pancakes - cooking recipe

Ingredients

3 large eggs, separated
3/4 cup large-curd cottage cheese
1/4 cup all-purpose flour
1/4 teaspoon salt
powdered sugar

Preparation

Beat egg whites at high speed with an electric mixer until stiff peaks form. Beat egg yolks at high speed with electric mixer until thick and pale; stir in cottage cheese, flour, and salt.
Fold in egg whites.
Pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle.
Cook until tops are covered with bubbles and edges look cooked; turn and cook other side.
Dust with powdered sugar and serve with syrup.