3 eggs
1/4 c. all purpose flour
Butter
3/4 c. sm. curd cottage cheese
1/4 tsp. salt
Strawberry jam or maple syrup

In medium bowl, beat egg whites until stiff but not dry. Set aside. In separate bowl, beat egg yolks until light and lemon colored. Lightly but thoroughly stir in cottage cheese, flour and salt. Fold in egg whites. Drop by small spoonfuls onto buttered hot griddle. Bake until bubbles appear on surface and bottom is golden brown. Turn pancakes. Bake until second side is browned. Serve immediately with strawberry jam or maple syrup.