Marion Cunninghams Lemon Pancakes Recipes

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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

LEMON PANCAKES



Lemon Pancakes image

Serve with raspberries for a summer morning treat. From Marion Cunningham's wonderful "The Breakfast Book".

Provided by DJM70

Categories     Breakfast

Time 12m

Yield 12 serving(s)

Number Of Ingredients 6

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

Steps:

  • Separate the eggs.
  • Beat the egg whites until stiff peaks form.
  • In another bowl, combine the egg yolks, flour, cottage cheese, butter, sugar, salt and lemon zest, mixing well.
  • Fold the beaten whites into the egg yolk mixture.
  • Cook on a greased skillet over medium heat.
  • Use about 3 tablespoons of batter for each pancake.
  • 1 1/2 minutes on first side;30 seconds on second side.

Nutrition Facts : Calories 84.4, Fat 5.7, SaturatedFat 3.2, Cholesterol 65.2, Sodium 101.8, Carbohydrate 4.6, Fiber 0.1, Sugar 2.2, Protein 3.6

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