Cottage Cheese Pancakes With Lemon Recipes

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LEMON COTTAGE CHEESE PANCAKES



Lemon Cottage Cheese Pancakes image

Provided by Food Network

Time 1h50m

Yield 15 servings

Number Of Ingredients 8

5 pounds cottage cheese
4 cups all-purpose flour
8 ounces clarified butter
Pinch salt
11 lemons, zest finely grated or chopped
8 whole eggs
16 ounces superfine sugar
Berry preserves or fresh berries, as accompaniment

Steps:

  • Mix all ingredients together. Store in refrigerator. Will keep for 5 to 7 days in an airtight container. Stir before using. Cook like regular pancakes on a flat griddle. Use vegetable spray on the griddle. Make the pancakes no larger than 4 inches across. Flip carefully as they are very soft and have a tendency to tear. Serve with berry preserves or fresh seasonal berries.

COTTAGE CHEESE PANCAKES WITH LEMON



Cottage Cheese Pancakes with Lemon image

These pancakes are crisp outside and fluffy inside; thanks to the addition of cottage cheese, they have more protein than most.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Yield Makes 2 dozen

Number Of Ingredients 11

6 large eggs, separated, yolks lightly beaten
Pinch cream of tartar
2 cups 2-percent cottage cheese
1/4 cup granulated sugar
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 teaspoon ground cinnamon
Vegetable-oil cooking spray
1 tablespoon confectioners' sugar
2 lemons (1 zested; 1 cut into wedges)

Steps:

  • Beat egg whites on medium-high speed until foamy. Add cream of tartar; beat until stiff, glossy peaks form.
  • Heat a griddle or large skillet over medium-high heat. Stir together yolks, cottage cheese, granulated sugar, flour, baking powder, salt, and cinnamon in a medium bowl. Whisk in one-third of the whites. In two batches, gently fold in remaining whites with a rubber spatula.
  • Spray griddle with cooking spray; heat until a drop of batter sizzles upon contact. Working in batches, pour 1/4 cup batter per pancake onto griddle; cook until surfaces bubble and edges are slightly dry, about 1 minute. Flip pancakes; cook until undersides are golden brown, about 3 minutes more. Divide confectioners' sugar among pancakes. Serve sprinkled with lemon zest and with lemon wedges on the side.

Nutrition Facts : Calories 218 g, Cholesterol 216 g, Fat 6 g, Fiber 1 g, Protein 17 g, Sodium 152 g

COTTAGE CHEESE PANCAKES



Cottage Cheese Pancakes image

A breakfast of cottage cheese with ketchup and pepper might seem scandalous to some, but to President Nixon it was standard morning fare. The cottage cheese in these flapjacks adds nice texture and an old-fashioned flavor reminiscent of blintzes. If you want to top them with something red, I suggest strawberry syrup.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 8 pancakes.

Number Of Ingredients 4

4 large eggs, lightly beaten
1 cup 2% cottage cheese
6 tablespoons butter, melted
1/2 cup all-purpose flour

Steps:

  • In a small bowl, whisk eggs, cottage cheese and butter until blended. Add flour; stir just until moistened., Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bottoms are golden brown. Turn; cook until second side is golden brown.

Nutrition Facts : Calories 326 calories, Fat 23g fat (13g saturated fat), Cholesterol 234mg cholesterol, Sodium 378mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 0 fiber), Protein 13g protein.

HONEY LEMON COTTAGE CHEESE PANCAKES



Honey Lemon Cottage Cheese Pancakes image

These are the most delicious cottage cheese pancakes I have ever tried. Who knew adding a little lemon and honey was the secret ingredient. Recipe courtesy of Better Homes and Gardens January 2019.

Provided by AmyZoe

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

6 eggs, lightly beaten
16 ounces cottage cheese
2 tablespoons honey
2 tablespoons unsalted butter, melted
2 teaspoons vanilla
1 teaspoon lemon zest
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
butter, maple syrup, and or berries, for serving

Steps:

  • In a large bowl, stir to combine eggs, cottage cheese, honey, butter, vanilla, and zest.
  • Add flour, baking powder, baking soda, and salt. Stir just until moistened.
  • Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet.
  • Cook over medium heat about 2 minutes and flip when top is bubbly and edges are slightly dry.
  • Cook an additional 2 minutes or until both sides are brown.
  • Keep warm in 200 oven while cooking remaining pancakes.
  • Serve warm with butter, maple syrup, and/or berries.

Nutrition Facts : Calories 487.2, Fat 18.6, SaturatedFat 8.2, Cholesterol 315, Sodium 1249.2, Carbohydrate 49.7, Fiber 1.3, Sugar 12.6, Protein 27.9

COTTAGE CHEESE PANCAKES



Cottage Cheese Pancakes image

The name of the recipe may sound odd, but it is fantastic! My husband and I love to make this for breakfast on lazy weekends. Serve with syrup.

Provided by Jennifer

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 15m

Yield 4

Number Of Ingredients 5

1 cup cottage cheese
⅓ cup all-purpose flour
2 tablespoons vegetable oil
3 eggs, lightly beaten
cooking spray

Steps:

  • Combine cottage cheese, flour, oil, and eggs in a large bowl.
  • Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/3 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Nutrition Facts : Calories 209.7 calories, Carbohydrate 9.7 g, Cholesterol 147.9 mg, Fat 13.2 g, Fiber 0.3 g, Protein 12.8 g, SaturatedFat 3.8 g, Sodium 284.3 mg, Sugar 0.5 g

MARION CUNNINGHAM'S LEMON PANCAKES



Marion Cunningham's Lemon Pancakes image

These spectacular pancakes, adapted from a Marion Cunningham recipe, 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, so this is definitely a weekend or holiday affair, but goodness, are they ever worth it. Serve with blueberries or raspberries and a dollop of plain yogurt.

Provided by Moira Hodgson

Categories     breakfast, brunch, easy, quick, pancakes, main course

Time 25m

Yield 12 three-inch pancakes

Number Of Ingredients 7

3 eggs, separated
1/4 cup all-purpose flour
3/4 cup cottage cheese
1/4 cup (half a stick) butter, melted, plus more butter for greasing skillet
2 tablespoons sugar
1/4 teaspoon salt
1 tablespoon grated lemon zest

Steps:

  • 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 250-degree oven until ready to serve.

Nutrition Facts : @context http, Calories 84, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 82 milligrams, Sugar 3 grams, TransFat 0 grams

COTTAGE CHEESE PANCAKES



Cottage Cheese Pancakes image

Drizzle these pancakes with maple syrup or your favorite fruit sauce. They can also be served with fresh fruit and a dusting of confectioners' sugar.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 25m

Number Of Ingredients 9

3/4 cup all-purpose flour (spooned and leveled)
1 tablespoon sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup low-fat (1 percent) cottage cheese
2/3 cup milk
2 large egg whites
1/2 teaspoon vanilla extract
5 teaspoons vegetable oil

Steps:

  • In a large bowl, stir together flour, sugar, baking powder, and baking soda. Stir in cottage cheese, milk, egg whites, and vanilla.
  • In a large nonstick skillet, heat 2 teaspoons oil over medium. Working in batches, drop cottage cheese mixture by 1/4 cupfuls into pan (2 or 3 at a time).
  • Cook until bottoms are set and tops have small bubbles, about 1 minute. Turn pancakes and cook until just firm in the center, 1 to 3 minutes more. Repeat, using remaining 3 teaspoons oil for the other batches.

Nutrition Facts : Calories 213 g, Fat 8 g, Protein 11 g

ROMANTIC LEMON CHEESECAKE PANCAKES



Romantic Lemon Cheesecake Pancakes image

These delicate pancakes are elegant enough for dessert!

Provided by fortuitous

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 8

8 ounces cream cheese, softened
2 eggs, beaten
5 teaspoons all-purpose flour
1 ½ teaspoons white sugar
2 teaspoons butter, melted - divided
confectioners' sugar for dusting
1 teaspoon lemon juice
½ lemon, cut into wedges

Steps:

  • Beat the cream cheese with an electric mixer until smooth. Blend in the eggs.
  • Stir in the flour, sugar, and 1 teaspoon of melted butter to make a batter.
  • Heat remaining 1 teaspoon of butter on a griddle or in a heavy frying pan over medium heat.
  • Drop the batter onto the griddle in silver dollar-sized dollops; cook until lightly golden brown, about 3 minutes. Turn the pancakes over and cook an additional 2 minutes.
  • To serve, sprinkle with confectioners' sugar and drizzle with lemon juice. Serve with lemon wedges.

Nutrition Facts : Calories 288 calories, Carbohydrate 11.3 g, Cholesterol 160.7 mg, Fat 24.4 g, Fiber 0.7 g, Protein 8 g, SaturatedFat 14.5 g, Sodium 217.8 mg, Sugar 5.8 g

COTTAGE CHEESE PANCAKES RECIPE BY TASTY



Cottage Cheese Pancakes Recipe by Tasty image

Here's what you need: cottage cheese, egg, vanilla extract, oats, cinnamon, nutmeg, baking powder, salt, cocoa powder, butter, butter, nut, maple syrup

Provided by Agnes Boateng

Categories     Breakfast

Time 30m

Yield 2 servings

Number Of Ingredients 13

1 cup cottage cheese
1 egg
1 teaspoon vanilla extract
1 cup oats
½ teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon baking powder
1 pinch salt
1 tablespoon cocoa powder, optional
1 teaspoon butter, or 1 teaspoon of coconut oil
1 teaspoon butter
1 handful nut
½ cup maple syrup

Steps:

  • Put all of the pancake ingredients in a blender and blend until smooth.
  • Place the frying pan over medium-high heat and add 1 tsp of coconut oil or butter. Then, pour the desired amount of pancake batter on the frying pan.
  • Let pancakes cook thoroughly before flipping; (pancakes should brown on both sides).
  • For the syrup:
  • Melt butter
  • Add nuts of choice (pecans, walnuts, cashews, sliced almonds) to a skillet with 1 tsp of butter and toast for 2 minutes, caramelizing nuts. Add syrup and simmer until cohesive.
  • Serve on top of pancakes.

Nutrition Facts : Calories 840 calories, Carbohydrate 103 grams, Fat 34 grams, Fiber 11 grams, Protein 32 grams, Sugar 41 grams

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Top Asked Questions

How to Cook cottage cheese pancakes?
In a small bowl, whisk eggs, cottage cheese and butter until blended. Add flour; stir just until moistened. Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bottoms are golden brown. Turn; cook until second side is golden brown. How do you store leftover cottage cheese pancakes?
How do I make a cottage cheese cake?
Read the full recipe after the video. Combine cottage cheese, flour, oil, and eggs in a large bowl. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/3 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
What makes lemon pancakes tender?
Cottage cheese makes these lemon pancakes remarkably tender. Flip with care since the extra moisture in the batter makes the pancake recipe delicate. Cottage cheese makes these lemon pancakes remarkably tender. Flip with care since the extra moisture in the batter makes the pancake recipe delicate. Read the full recipe after the video.
How to make pancakes with almond flour?
Add the almond flour, a low carb granulated sweetener like Stevia, baking powder, cottage cheese, 2 large eggs, and pure vanilla extract to either an immersion blender or a food processor and blend until well combined. Melt the butter. Add the butter to a large skillet and melt over medium low heat. Cook the pancakes on your skillet.

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