Saturday, June 30, 2007

lemon pancakes

Instead of my usual favorite pancakes, I decided to give another pancake recipe from Marion Cunningham's Breakfast Book a try. I'm so glad I did.

lemon pancakes
These were deliciously airy, with a whisper of lemon and small chewy bits from the cottage cheese. I actually forgot about the butter in the microwave, so the first batch was butter-free. Still pretty tasty, but the ones with the butter were better.

- 3 eggs, separated
- 1/4 cup all-purpose flour
- 3/4 cup cottage cheese
- 1/4 cup butter, melted
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 tablespoons grated lemon zest

Separate the eggs and beat the egg whites until they hold stiff peaks. In another bowl, stir together the egg yolks, flour, cottage cheese, butter, sugar, salt, and lemon zest until well mixed.

With a large spoon or a spatula, fold the egg whites into the yolk mixture. Gently stir until there are no yellow or white streaks.

Heat a skillet or griddle over medium heat. Grease lightly and spoon out about 3 large tablespoons of batter for each pancake. Cook slowly for about 1 1/2 minutes, then turn the pancake over and cook about 30 seconds. Keep the panckes warm in a 250°F oven until ready to serve.
Makes 12 3-inch pancakes
[From The Breakfast Book, by Marion Cunningham]

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