These airy pancakes are fantastic. Maple syrup complements the tangy tartness of the lemon. –Manchester Highlands Inn, Manchester, Vermont
Beat the egg whites until stiff, then set aside.
Combine in a food processor or blender the egg yolks, oil, salt, baking powder, cottage cheese, maple syrup, lemon juice, lemon zest, and flour, blending until smooth. Pour the batter into a bowl and fold in the egg whites.
Cook on a hot greased griddle and serve with warm maple syrup.