Lemon pancakes recipe

Lemon Pancakes recipe

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101. 4.3146

Ingredients

3 eggs, separated

1/4 cup all-purpose flour

3/4 cup cottage cheese

1/4 cup (1/2 stick) butter, melted

2 Tablespoon sugar

1/4 teaspoon salt

1 Tablespoon lemon zest

Instructions:

Beat the egg whites until they hold stiff peaks. In another bowl, stir together egg yolks, flour, cottage cheese, butter, sugar, salt, and zest until well mixed. Fold the egg whites into the yolk mixture. Stir gently until there aren’t any streaks.

Heat skillet or griddle over medium heat. Grease surface lightly and spoon about 3 Tablespoons batter for each pancake. Cook slowly about 1-1/2 minutes, turn, and cook about 30 seconds more.

Fresh Berry Pancakes: Use 2 cups berries (raspberries, strawberries, and/or blueberries) that have been trimmed, cleaned, and cut to size. Sprinkle 2 or 3 spoons onto pancakes when bubbles are breaking on top. Press gently, turn, and cook 30 seconds.

Fresh Fruit Pancakes: Use 2 cups peeled and trimmed fruit, cut into pieces. Sprinkle 2 or 3 spoons onto pancakes when bubbles are breaking on top. Press gently, turn, and cook 30 seconds.

Dried Fruit Pancakes: Use 2 cups dried fruit. Pour boiling water over fruit in a bowl. Let stand for 10 minutes; drain. Sprinkle 2 or 3 spoons onto pancakes when bubbles are breaking on top. Press gently, turn, and cook 30 seconds.

Granola or Nut Pancakes: Add 1 cup granola or nuts to batter and cook as directed.

Makes: Twelve 3-inch pancakes.