Fluffy Cinnamon Cottage Cheese Pancakes

Steps

1. Separate the eggs, putting the whites in a clean bowl and the yolks in a large bowl. Melt the butter and let it cool slightly.
2. In a medium bowl, whisk the flour, half of the sugar, the baking powder, baking soda, salt and cinnamon.
3. To the yolks, whisk in the cottage cheese, milk, vanilla, lemon zest and three-quarters of the melted butter until combined.
4. Stir the flour mixture into the yolk mixture just until no dry streaks remain; a few lumps are fine.
5. Beat the egg whites with the remaining half of the sugar to soft peaks, then gently fold them into the batter in two additions.
6. Heat a nonstick skillet over medium-low heat and brush it lightly with some of the remaining melted butter.
7. Scoop about 1/3 cup of batter per pancake into the skillet and cook 2 to 3 minutes, until bubbles form and the edges look set.
8. Flip and cook 2 minutes more, until golden and the centers spring back and reach 160°F (71°C). Brush the skillet with more of the remaining butter between batches until it is used up, and serve warm.