Lemon Cottage Cheese Pancake Recipes

HONEY-LEMON COTTAGE CHEESE PANCAKES

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.

COTTAGE CHEESE PANCAKES WITH LEMON

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.

COTTAGE CHEESE PANCAKES WITH LEMON FLAVOR

Steps:

• In a medium bowl, mash cottage cheese with a potato masher or fork. Add the rest of the ingredients, mix, and let sit for 4 hours.
• Lay the dough out on a floured surface and form it into a sausage.
• Cut the sausage into 9 equal pieces. Shape the pancakes with a knife.
• Heat a skillet with sunflower oil and fry the pancakes over medium heat on both sides until golden brown.

LEMON COTTAGE CHEESE PANCAKES

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.

MARION CUNNINGHAM'S LEMON PANCAKES

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.

HONEY LEMON COTTAGE CHEESE PANCAKES

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.