Lemon Cottage Cheese Pancakes

Posted on February 26, 2009. Filed under: Breakfast |

These are a great weekend breakfast. They are a treat for me! I usually make the whole batch and freeze the leftovers. You can toast the frozen pancakes during the week for a quick breakfast. Add some jelly or almond butter and be on your way.

Makes 2 dozen; serves 6
6 large eggs, separated, yolks lightly beaten
Pinch cream of tartar
2 cups non fat cottage cheese
2 tbsp honey
2/3 cup whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 teaspoon ground cinnamon
1 tsp lemon extract
Zest of 1 lemon
Vegetable-oil cooking spray
1 tablespoon confectioners’ sugar
2 lemons (1 zested; 1 cut into wedges)

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, lemon extract, granulated sugar, lemon zest, 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.


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