This is enough to make about 16 4" pancakes:
Dry
1 Cup of Snoqualmie Falls Pancake Mix
1 Scoop Whey
1/4 Cup of Sugar (I use unrefined)
1/4 Cup of Brown Sugar
1/2 to 1 Tsp of Cinnamon (more or less as you prefer, or substitute nutmeg if that's more your style)
1/4 Tsp of Salt
3 Tsp of Vanilla Powder (As in Vanilla Extract Powder, it's pricey but worth it. Don't use the big cheap shakers for this)
Wet
1 Cup of Milk
1/2 Cup of Trim Cottage Cheese
1/2 Cup Fage Total
3 Tbl Butter, melted
2 Large Egg Yolks
2 Large Egg Whites
Directions
Put all of the dry stuff in a bowl.
Put the milk, cottage cheese, and egg yolks in a separate bowl.
Melt the butter, and pour into the wet while quickly whisking. If you don't whisk while pouring, it won't integrate and end up clumping as it cools off.
Pour the wet into the dry, whisk until combined.
Beat the egg whites in a separate bowl until they get a bit stiff, then pour on to batter. Gently fold this in with a spatula, do not stir it. This acts as the glue to keep everything together.
Pour 1/3 cup of batter per pancake on the griddle, med-low heat. Flip when they get bubbly and dry around the edges. Since these aren't cakey pancakes, they might be a bit difficult at first due to how floppy they are. I generally get the tip of the flipper under it, wiggle a bit, and then like a twitch reaction to get the rest of the pancake on there. If you wait until they are easy to flip, they are already burnt.
Serve with real maple syrup, Trader Joe's caramel apple butter, or Fig Preserves/Butter. Or whatever else, but those are my favs.
