In the meantime, I thought I'd chronicle my trials (and errors), more for my own reference than anyone else's. I'll try to remember to include pictures in the future.
First up: Oatmeal Berry Pancakes from Seventeen Magazine
3/4 cup egg whites
2/3 cup chopped strawberries
1/2 cup rolled oats
1/2 tsp. sugar
Non-fat yogurt and blueberries (optional, for serving)
1. Beat the egg whites, strawberries, rolled oats, and sugar until smooth
2. Coat a non-stick sillet with cooking spray and heat. Ladle 1/4 cup of batter into the skillet. Cook until batter is set around the edges of the pan (you'll start to see little bubble), then push it toward the center with a spatula. Cook until batter sets in the center. Turn the pancake over and cook for one minute.
3. Repeat with the remaining batter. Serve with yogurt and blueberries.
Result: Made a lot of pancakes for a recipe that said it yields one serving. I can't remember exactly how many there were, but there was leftover breakfast after Patty and I had our fill. The pancakes were a little mealy with kind of a funny aftertaste. I may have needed to beat the batter longer (there were still whole oats and flecks of strawberries) but the egg whites were already so fluffy, it didn't really have the consistency of batter. Also, 3/4 cup of whites is actually a shit ton of eggs (4 or 5!). I know there were a healthy recipe, but it took a lot of ingredients and the end product wasn't that great.
Next: Cottage Cheese Pancakes from Smitten Kitchen
1 1/3 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon or pinch of ground nutmeg (optional)
1/4 teaspoon salt
1 cup milk
1 cup full-fat or low-fat cottage cheese
3 tablespoons butter, melted
2 large egg yolks
1 teaspoon vanilla
1/3 cups finely chopped walnuts (optional)
1/3 cup dried currants, plumped (optional)
2 large egg whites
Pure maple syrup or honey, or plain yogurt (optional, for serving)
1. Lightly butter, oil, or spray your griddle–nonstick works best with these, if you have them–if needed, and preheat it over medium heat. If you are using an electric griddle, preheat it to 350 degrees F. Preheat the oven to 200 degrees F if you do not plan to serve the pancakes hot off the griddle.
2. Whisk flour, sugar, baking powder, baking soda, cinnamon or nutmeg and salt together in a large bowl. In a separate bowl, whisk together the milk, cottage cheese, butter, egg yolks and vanilla.
3. Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined. Stir in the walnuts and/or currants, if using them.
4. Beat the two egg whites until they are stiff but not dry and fold them into the batter.
5. The batter will be thick and bubbly - similar to cake batter. Spoon 1/3 cup batter onto the griddle for each pancake, nudging the batter into rounds. These are thick and might take a little longer to cook than most other pancakes. Cook until the top of each pancake is starting to dry around the edges - you will get a few bubbles here and there - then turn and cook until the underside is lightly browned. These will keep in a 200 degrees F oven while you finish making the rest, but they are best served immediately, when they are at their lightest and puffiest.
Big changes: I didn't include any of the optional ingredients. I also halved the recipe and didn't separate & beat the egg whites (it just seemed like too much work).
Result: They did take a while to cook, as the recipe said they would. I tried turning the heat up, but they burned quickly. The extra time is definitely worth it, though. The pancakes were extremely fluffy and had a hint of cottage cheese flavor (I may actually add more the next time I try these). The half-recipes made 10 pancakes total.
A few more coming...
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