4 eggs
1 1/3 c. sm. curd cottage cheese
1/2 c. less 1 tbsp. flour
1 tbsp. sugar
2/3 tsp. salt
Dash of cinnamon
1/8 tsp. cream of tartar
Oil or butter for frying

Beat together the egg yolks, cottage cheese, flour, sugar, salt, and a dash of cinnamon. In another bowl, beat the egg whites with the cream of tartar until they are stiff, but not dry. Fold the beaten whites gently into the cheese mixture. Drop the batter by large spoonfuls onto an oiled griddle or skillet. Fry the pancakes until golden brown on both sides and puffy. Serve at once with preserves, honey, syrup, apple butter or powdered sugar, etc. Serves 4 generously. 18 small pancakes.