by Irene Segletes
3 eggs, separated
1/4 tsp. salt
1/4 c. flour
3/4 c. cottage cheese
Heat griddle slowly. Beat egg whites with beater until stiff. Beat yolks until light and lemon colored. Beat in salt, flour, & cottage cheese. Fold in egg whites. Drop by small spoonfuls on hot griddle, lightly greased. Bake until golden brown on both sides. Serve immediately with butter and syrup. Makes 12 three-inch pancakes.
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