Honey Lemon Cottage Cheese Pancakes Recipes

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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

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.

HONEY-LEMON COTTAGE CHEESE PANCAKES



Honey-Lemon Cottage Cheese Pancakes image

Cottage cheese makes these lemon pancakes remarkably tender. Flip with care since the extra moisture in the batter makes the pancake recipe delicate.

Provided by BHG Test Kitchen

Time 30m

Number Of Ingredients 11

6 eggs, lightly beaten
1 16 ounce carton cottage cheese
2 tablespoon honey
2 tablespoon unsalted butter, melted
2 teaspoon vanilla
1 teaspoon lemon zest
1.5 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
0.5 teaspoon salt
Butter, maple syrup, and/or berries

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. (Batter should be slightly lumpy).
  • Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium about 2 minutes; flip when top is bubbly and edges are slightly dry. Cook an additional 2 minutes or until both sides are brown. Keep warm in a 200°F oven while cooking remaining pancakes. Serve warm with butter, maple syrup and/or berries.

Nutrition Facts : Calories 341 kcal, Carbohydrate 43 g, Cholesterol 205 mg, Protein 17 g, SaturatedFat 5 g, Sodium 792 mg, Sugar 17 g, Fat 11 g, UnsaturatedFat 4 g

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