Again, I used my dad's cookbook, not him. I did not have an fresh berries but I served it with the ligon berry preserves from IKEA which I love, it paired perfectly with the sour cream and pancake.
Ingredients
1 cup all purpose flour
2 tbs. sugar
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
2 large eggs, separated
3/4 cup small-curd cottage cheese
2/3 cup milk
2 tbs. unsalted butter, melted, or canola oil, plus extra for greasing
fresh blackberries or raspberries for topping
sour cream for topping
Directions
In a bowl, combine the flour sugar, baking powder, baking soda, nutmeg, and salt. In a small, deep bowl, beat the egg whites with an electric mixer until soft, glossy peaks form. In another bowl, beat or whisk together the egg yolks, cottage cheese, milk, butter, and zest. Add the cottage cheese mixture to the dry ingredients and mix until combined. Fold in the egg whites.
Heat a griddle or large skillet over medium heat and grease lightly. For each pancake, spoon about 3 tablespoons batter onto a hot griddle. Cook until bubbles appear on the surface and the edges look dry, about 2 minutes. Turn over and cook until golden brown, about 1 minute more. Serve immediately or transfer pancakes to a baking sheet and keep warm in a 200 degree fahrenheit. Bake the remaining batter as directed. Top with berries and sour cream.
Source: Pancakes & Waffles, Lou Seibert Pappas,Chronicle Books, 2004.
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