Beat together the egg yokes, PET 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 egg whites gently into the cottage 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. Serves 4 generously.
Makes 18 small pancakes.