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Gourmet Pancakes with Lemon Syrup

Source: Wisconsin Bed & Breakfast Cookbook

So light and the lemon syrup is so good.
Serve with fresh fruit on the side.

Ingredients

  • 1 c. low-fat cottage cheese (Daisy)
  • ½ c. low-fat plain yogurt
  • ½ c. low-fat sour cream (Daisy)
  • 2 eggs
  • 1 t. vanilla
  • 1-1/4 c. unbleached all-purpose white flour
  • 1/3 c. white sugar
  • 1 t. baking soda
  • ½ t. baking powder
  • dash of salt
  • Fresh raspberries or blueberries, optional.

Lemon Syryp

  • 1 egg, beaten
  • 1 c. white sugar
  • zest of 1 lemon
  • juice of 1 lemon
  • ¼ c. water
  • ½ c. butter
  • dash of salt

Instructions

In a large bowl, combine the cottage cheese, yogurt, sour cream, vanilla and eggs.

In a second bowl, combine flour, sugar, baking soda, baking powder and salt.

Combine the wet and dry mixtures (batter will be thick).

Heat a griddle to medium (350 degrees). Lightly brush griddle with butter or oil.

Place ¼ cup of batter on the griddle and spread out a little bit using the back of a spoon, to desired thickness.

Turn when the tops bubble and edges begin to dry. It will take about 3 minutes per side to cook. Continue until all the batter has been used.

Serve with lemon sauce along with fresh raspberries or blueberries.

LEMON SYRUP: Place all ingredients in a medium saucepan, over medium-high heat, stirring occasionally. Bring just to a boil before pouring into a small pitcher. Serve with warm pancakes

NOTE: Makes 12 pancakes