Crunchy Nut Pancakes with Ginger-Maple Syrup
Servings 4

1 cup all-purpose flour
1/3 cup whole wheat flour
1/3 cup sugar
2 teaspoons baking powder
1 pinch of ground nutmeg
1/4 teaspoon salt
1 cup low-fat milk
1 cup fat-free cottage cheese
3 tablespoons butter, melted, plus 1 tablespoon for skillet
2 large eggs, separated
1 teaspoon vanilla
1/3 cup chopped walnuts
1/3 cup chopped pecans
ginger-maple syrup
1 cup low-fat vanilla yogurt
1/4 cup fresh or frozen blueberries 1/4 cup fresh or frozen strawberries, chopped

In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, nutmeg, and salt. Set aside. In a medium-size bowl, whisk together milk, cottage cheese, melted butter, egg yolks, and vanilla. Pour wet ingredients over dry ingredients, add nuts, and whisk together just until combined. Using an electric mixer, beat egg whites until soft peaks form. Gently fold the egg whites into the batter. Melt a tablespoon of butter over low heat in a large skillet or griddle, then turn heat to medium. Spoon 1/3 cup of batter onto the griddle for each pancake, using the back of a spoon to smooth into rounds. When the edges begin to dry and the surface bubbles slightly, turn and cook until underside is lightly browned. Top with ginger-maple syrup, a dollop of yogurt, and a generous serving of fruit.