Cottage Cheese Pancakes with Lemon

• 6 large eggs, separated, yolks lightly beaten
• Pinch of cream of tartar
• 2 cups 2% cottage cheese
• 1/4 cup granulated sugar
• 2/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon coarse salt
• 1/4 teaspoon ground cinnamon
• Vegetable oil cooking spray
• 1 tablespoon confectioners sugar
• 2 lemons (1 zested; 1 cut into wedges)

1. Beat the egg whites on medium-high speed until foamy.
2. Add the cream of tartar; beat until stiff, glossy peaks form.
3. Heat a griddle or large skillet over medium-high heat.
4. Stir together the yolks, cottage cheese, granulated sugar, flour, baking powder, salt, and cinnamon in a medium bowl.
5. Whisk in one-third of the whites.
6. In 2 batches, gently fold in the remaining whites with a rubber spatula.
7. Spray a griddle with cooking spray; heat until a drop of batter sizzles upon contact.
8. 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.
9. Flip the pancakes; cook until the undersides are golden brown, about 3 minutes more.
10. Divide the confectioners sugar among the pancakes.
11. Serve sprinkled with lemon zest and with lemon wedges on the side.
12. (Per serving)
13. Calories: 218
14. Fat: 6g
15. Cholesterol: 216mg
16. Carbohydrate: 23g
17. Sodium: 152mg
18. Protein: 17g
19. Fiber: 1g

eggs, cream of tartar, cottage cheese, granulated sugar, allpurpose, baking powder, coarse salt, ground cinnamon, vegetable oil cooking spray, confectioners sugar, lemons

Taken from www.epicurious.com/recipes/food/views/cottage-cheese-pancakes-with-lemon-393344 (may not work)