Preparation

• In a medium pan, toss the berries and sugar over medium heat until the sugar dissolves. Set aside.
• In a large bowl, beat the egg yolks until thick. Add the milk and beat for another 30 seconds. Gently fold in the cottage cheese.
• In a separate bowl, sift together the flour, salt, and sugar and pour into the cheese mixture, stirring lightly.
• With an electric mixer or whisk, beat the egg whites on medium-high speed until they are stiff but not dry. Gently fold the whites into the batter, just until combined.
• Heat a lightly oiled griddle or skillet over medium-high heat. Ladle 1/4 cup of the batter onto the hot griddle for each pancake, leaving space between pancakes. Cook until bubbles appear on the surface of the pancakes, then flip.
• When done, spoon on berries and crème fraîche and serve.