Lemon Pancakes
These spectacular pancakes from Marion Cunningham (The Breakfast Book – home also to Zeppelins and Heavenly Hots), are made with cottage cheese, lemon peel and beaten egg whites, which makes them puff up like a soufflé. You have to whip the egg whites using an electric mixer, but they’re worth it. Serve with blueberries or raspberries (or raspberry syrup).
Makes 12 three-inch pancakes
Ingredients
-- 3 eggs, separated
-- 1/4 cup all-purpose flour
-- 3/4 cup cottage cheese
-- 1/4 cup (half stick) melted butter
-- 2 tbsp sugar
-- 1/4 tsp salt
-- 1 tbsp lemon zest
Instructions
In a bowl, stir together the egg yolks, flour, cottage cheese, butter, sugar, salt and lemon zest until well mixed. In the bowl of a stand mixer, beat the egg whites until they hold stiff peaks. With large spoon or spatula, fold whites into yolk mixture, stirring gently until there are no yellow or white streaks. Heat skillet or griddle over medium heat. Grease lightly and spoon out about three large tablespoons of batter for each pancake. Cook slowly for about 1 1/2 minutes, then turn pancake over and cook for about 30 seconds. Keep pancakes warm in a 250°F oven until ready to serve.
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