Top Secret Pancakes

Top Secret Pancakes


- 3 eggs, separated
- 225 cottage cheese (light if there is such a thing)
- 25g caster sugar
- 35 g plain flour
- ½ tsp baking powder
- ¼ tsp ground cinnamon
- Pinch of salt
- Cooking spray
- Grated rind of 1x lemon, plus 1 lemon cut into wedges
- Icing sugar


1. Beat the egg yolks lightly.
2. In a separate bowl beat the egg whites until they form stiff, glossy peaks.
3. In a medium bowl – stir in egg yolks, cottage cheese, sugar, flour, baking powder, cinnamon and salt.
4. Whisk in one third of the egg whites.
5. Then with a spatula, fold in the rest. Focus on your folding technique: ‘cut’ through the middle of the mixture and then lift the batter from the bottom of the bowl over the top of the batter – turning the bowl helps.

Folding is important because it’s what keeps the mixture light and airy – if you were to stir the batter normally, you’d eliminate all the air bubbles!

6. Heat electric fry pan to medium/high heat (tip – you can tell the pan is hot enough when a drop of the batter sizzles on contact)
7. Cook pancakes in batches – spoon about 4 tbsp of batter per pancake.
8. Cook each pancake until the surface bubbles and the edges start to curl (around 1min) then flip and cook until the undersides are golden brown (about 3 more mins)
9. Remove and cover with a tea towel to keep warm.

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