Norma's Light and Lemony Griddle Cakes With Devonshire Cream

Recipe by Mimi Bobeck
READY IN: 20mins
SERVES: 6

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the Devonshire Cream:
  • In a small saucepan combine gelatin and 1/2 cup cold water.
  • Let stand 5 minutes to soften.
  • Heat and stir over medium heat until gelatin dissolves.
  • Cool.
  • In a chilled medium mixing bowl beat the whipping cream and the 1/4 cup sugar and vanilla with an electric mixer on medium-low speed until soft peaks form (tips curl).
  • Do not overbeat.
  • Combine cooled gelatin mixture and sour cream; mix well.
  • Fold sour cream mixture into whipped cream.
  • Chill for 30 to 45 minutes or until mixture thickens and will mound on a spoon.
  • For the Light and Lemony Griddle Cakes:
  • In large bowl combine egg yolks, flour, cottage cheese, melted butter, sugar, salt and lemon zest and lemon juice.
  • In a separate bowl whip egg whites until soft peaks form.
  • Carefully fold egg whites into batter mixture.
  • Cook on large griddle (prepared with cooking spray).
  • Using ¼ cup measuring cup pour batter onto hot griddle.
  • Cook until bubbles form and bottoms are lightly brown.
  • Turn over and cook until bottoms are lightly browned.
  • Remove and place on serving plates.
  • Serve immediately with Devonshire Cream.
  • *Optional: Garnish with fresh raspberries or blueberries and powdered sugar.*.
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