Method

• Separate the eggs, which should be at room temperature
• In a large bowl mix the cottage cheese, milk, and egg yolks until smooth
• Stir in the broccoli, chopped into rice-sized bits
• In a separate (clean) bowl, beat the egg whites until they hold stiff peaks
• Sift the flours, baking powder, and salt into another bowl
• Add the flours to the cottage cheese mixture, and stir until just barely combined
• Gently fold the egg whites into the batter
• To cook, warm a griddle or pan over medium heat, melt a bit of butter in it, then spoon a little scoop (say dessertspoon) of batter into the pan for each pancake, working in batches
• You want to cook these relatively slowly, until each pancake is deeply golden on one side
• Flip each pancake, and wait until the other side is golden, and the pancake is cooked through
• Continue until you've worked through all the batter
• You can keep cooked pancakes in a 150 C oven until you finish, to keep them warm
• They're great simply with a pat of butter and a sprinkling of salt
• Or, if you want to get a bit fancy, whip up a bit of harissa, saffron or pesto-swirled salted yogurt