1 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon sugar
5 eggs, separated – egg whites beaten until stiff
1 cup sour cream
1 cup low-fat cottage cheese
Stir together flour, baking soda, salt, and sugar in mixing bowl.
Beat egg yolks in separate bowl until lemon-yellow in color. Slowly add sour cream and cottage cheese. Blend well.
Add liquid mixture to dry ingredients, stirring just until blended. Fold in egg whites.
Heat greased griddle or skillet over medium heat or to 375*F (190*C). Griddle is ready when a few drops of water bubble and skitter rapidly around.
For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed, bubbly and dry around edges. Turn and cook other sides until golden brown.
Makes about 10 (4-inch) pancakes.