Cottage Cheese Pancakes

6 eggs, separated
2 cups of small-curd cottage cheese
2/3 cup of flour
2 tablespoons of sugar
1 teaspoon of salt
 A dash of cinnamon
1/8 teaspoon of cream of tartar
Butter for cooking

Beat together the egg yolks, the cottage cheese, the flour, the sugar, the salt, and the 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 buttered griddle or skillet. Fry the pancakes until they are puffy and golden on both sides.

Serve at once with sour cream, preserves, honey, apple butter, maple syrup, or anything you fancy.