Cloud Pancakes

Serves 6

6

large eggs, separated

2

cups small-curd cottage cheese

2/3

cup all-purpose flour

2

tablespoons sugar

1

teaspoon coarse salt

Pinch of ground cinnamon

1/8

teaspoon cream of tartar

Unsalted butter, for cooking

Maple syrup, for serving

Berries, for serving

1. In a medium bowl, combine the egg yolks, cottage cheese, flour, sugar, salt, and cinnamon. Stir to combine.

2. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar, and beat on medium-high speed until stiff, glossy peaks form.

3. Whisk one-third of the egg whites into the egg yolk mixture to lighten. Gently but thoroughly fold in the remaining whites.

4. In a large, nonstick skillet, melt 1 tablespoon butter over medium heat. Drop batter, 1/4 cup at a time, into pan. Cook until golden brown and set, 2 to 4 minutes. Flip pancake, and cook 2 to 4 minutes more. Repeat with remaining batter. Serve immediately, with maple syrup and berries.

Classic French Toast

Serves 6

Any dense bread such as challah, brioche, or sourdough will make rich French toast.

6

large eggs
1 1/2

cups heavy cream, half-and-half, or milk
2

tablespoons pure vanilla extract
1/2

teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of salt
6

one-inch-thick slices of bread, preferably day old
4

tablespoons unsalted butter
4

tablespoons vegetable oil

Pure maple syrup, for serving (optional)

1. Whisk together eggs, cream, vanilla, cinnamon, nutmeg, and salt in a medium bowl; set aside.

2. Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak until soaked through, about 10 minutes more.

3. Preheat oven to 250º. Place a wire rack on a baking sheet, and set aside. Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with pure maple syrup, if desired.

Heat an 8-inch nonstick skillet over medium heat until your hand feels warm when held about 2 inches above the surface. Add oil (or butter), and swirl to coat bottom of pan evenly.