Fluffy cinnamon apply pancakes with cottage cheese

1 cup cottage or ricotta cheese
1 heaping, packed cup grated apple (any kind but red delicious)
1/2 cup all-purpose flour
1/4 cup whole wheat flour
1 tablespoon honey
1 teaspoon lemon juice
1 tablespoon sunflower seeds or chopped almonds (optional)
1/2 teaspoon cinnamon (or more)
dash of nutmeg
4 eggs, separated*
1/2 teaspoon salt
Maple syrup, sour cream or yogurt, fresh fruit, or cinnamon sugar, for serving

1. In a mixing bowl, combine all ingredients except egg whites.

2. In a separate bowl, beat egg whites with electric mixer until stiff. Fold gently into batter.

3. Fry on a greased (butter or oil) griddle or skillet at a medium to medium-low temperature until browned on both sides. Pancakes will cook slowly -- about 10 minutes on each side.

4. Serve with maple syrup, sour cream or yogurt, fresh fruit, or cinnamon sugar.

*The number of eggs may be reduced to three with no ill effects.

This recipe was submitted to our website by Brandy N. She notes, "Excellent left over and easy to double. Slower cooking than regular pancakes, but very much worth the wait.  My rating: 10/10!"

Original recipe from The Moosewood Cookbook, vegetarian cuisine from the Moosewood Restaurant, Ithaca, New York. Directions were written by me (Tammy) and photos are property of tammyesreipces.com. :)

These pancakes are delicious!! Very hearty, flavorful, and just the right sweetness. :) We ate ours with strawberry topping. They did take a while to cook... I'll use my big griddle instead of a skillet next time. :) My rating: 10/10.