Lemon Cottage Cheese Pancake Recipe Recipe For Deviled

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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

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

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

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

These wholesome pancakes get a healthy dose of protein from cottage cheese. Top with fresh fruit and a drizzle of your favorite natural sweetener.

Provided by Elaine Lemm

Categories     Brunch     Breakfast

Time 25m

Number Of Ingredients 6

1 cup plain cottage cheese
2 tablespoons vegetable oil
3 large free range eggs
1 cup all-purpose flour
1 teaspoon baking soda
2 to 3 tablespoons unsalted butter

Steps:

  • Gather the ingredients.
  • In a large mixing bowl, whisk together the cottage cheese, oil, and eggs to create a batter. The batter will be lumpy from the cottage cheese, but that's the texture that's needed.
  • In a separate bowl, add the baking soda to the flour.
  • Sift the flour mixture over the cheese and egg batter and whisk thoroughly until there are no flour lumps. The batter is ready when it is light and frothy with bubbles on the surface. Set aside.
  • Heat a large non-stick skillet over medium heat. Add some butter to sufficiently grease the pan and drop 1/4 cup of the batter into the pan.
  • Cook on one side for 2 to 3 minutes until bubbles are forming on the surface.
  • Flip over and cook for a further 3 minutes. If the skillet is large enough, you can make two or three at the same time. Remove from the pan and wrap in a tea cloth to keep warm while you repeat the process with the remaining butter and pancake batter.
  • Serve your pancakes warm with your favorite sides.
  • Enjoy!

Nutrition Facts : Calories 357 kcal, Carbohydrate 26 g, Cholesterol 172 mg, Fiber 1 g, Protein 14 g, SaturatedFat 8 g, Sodium 568 mg, Sugar 2 g, Fat 22 g, ServingSize 8 Pancakes, UnsaturatedFat 0 g

COTTAGE CHEESE LOAF



Cottage Cheese Loaf image

This is a good way to use up the last of your cottage cheese and is good served with salads or fruit luncheon. The flavor enhances from the peel.

Provided by Carol

Categories     Bread     Quick Bread Recipes

Time 1h25m

Yield 12

Number Of Ingredients 9

1 cup cottage cheese
1 cup packed brown sugar
3 eggs
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup chopped walnuts
½ cup candied mixed fruit peel

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
  • Smooth cottage cheese in a blender or force through strainer. Put into bowl. Beat in sugar. Add eggs one at a time, beating well after each addition. Set aside.
  • Measure flour, baking powder, soda, salt, walnuts, and mixed peel into a second bowl. Mix together well. Pour into first bowl. Stir to moisten. Scrape into greased 9x5x3 inch loaf pan.
  • Bake at 350 degrees F (175 degrees C) for about 1 hour. Cool for 10 minutes before turning out to finish cooling on rack. Wrap well. Serve with butter.

Nutrition Facts : Calories 237.1 calories, Carbohydrate 41.4 g, Cholesterol 49.3 mg, Fat 5.5 g, Fiber 1.1 g, Protein 6.6 g, SaturatedFat 1.2 g, Sodium 329.6 mg, Sugar 18.1 g

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.

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