Luscious Lemon Pancakes
photo by Foodie_v
- Ready In:
- 35mins
- Ingredients:
- 10
- Yields:
-
12 3inch pancakes
ingredients
- 3 large eggs, separated
- 1⁄4 cup unbleached all-purpose flour
- 3⁄4 cup low fat cottage cheese
- 4 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- 1⁄4 teaspoon salt
- 1 tablespoon grated lemon, zest of
- powdered sugar
- mixed fruit (sliced strawberries, blueberries, and raspberries)
- maple syrup
directions
- In a large mixing bowl, add the egg yolks, flour, cottage cheese, butter, sugar, salt, and lemon zest; stir to combine.
- In another mixing bowl, add the egg whites; beat until soft peaks form.
- Gently fold the whites into the batter just until blended.
- Heat a nonstick griddle or skillet over medium heat.
- Spray griddle with nonstick cooking spray.
- Pour about 1/4 cup batter onto griddle; lower heat to medium-low.
- Cook pancake until the top is covered with small bubbles and the bottom is lightly browned.
- Flip pancake and cook until lightly browned on the other side (these cook quickly).
- Repeat with remaining batter.
- Garnish by sprinkling with powdered sugar and serve with sliced fruit or warm maple syrup.
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Reviews
-
These were wonderful pancakes and something different for my family. I could taste the lemon but it wasn't pucker-up lemony. It was just right. They had a light airy texture. I didn't use any syrup but sprinkled them with powdered sugar and fresh raspberries. Made a beautiful and much appreciated Father's Day breakfast. Thanks Nurse Di.