Honey-Lemon Cottage Cheese Pancakes
Source: Better Homes & Gardens Magazine
So moist and perfect lemon flavor
Ingredients
- 2 Tbls. unsalted butter, melted
- 16 oz. container cottage cheese (Daisy low fat)
- 2 Tbls. honey
- 2 t. vanilla
- 1 to 1-1/2 t. grated lemon zest
- 6 eggs, slightly beaten
- 1-1/2 c. unbleached all-purpose white flour
- 1 t. baking powder
- 1 t. baking soda
- 1/2 t. salt
- maple syrup and/or fresh berries
Instructions
In a large bowl, using an electric mixer on low, combine melted butter, cottage cheese, honey, vanilla, lemon zest and eggs until moistened.
Add flour, baking powder, baking soda and salt. Mix just until moistened. Batter will be thick and slightly lumpy.
Pour a 1/2 cup of batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat 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 degree oven while cooking remaining pancakes.
Serve warm with syrup and fresh berries.
Makes 16 pancakes
NOTE: The added moisture makes these pancakes delicate, so pour small cakes and use a gentle hand when flipping. Batter does thin out once on the griddle.