Monday, December 28, 2009

Lemon Pancakes with Raspberry Sauce

This made a delicious Christmas morning breakfast. We also made blueberry pancakes because not everyone was too fond of the idea of lemon, but everyone who tasted these were well-pleased! The recipe only makes about 10 pancakes, so keep that in mind!

Lemon Pancakes with Raspberry Sauce
passed down from family, originally from a bed and breakfast

3 eggs, separated
In bowl, mix:
3 egg yolks
1/4 cup flour
3/4 cup cottage cheese
1/4 cup melted butter
2 Tbs. sugar
1/4 tsp. salt
1 Tbs. grated lemon zest

Beat egg whites until they hold peaks. In another bowl, mix all ingredients. Fold in the beaten egg whites until no yellow streaks show with spatula. Drop onto griddle.

Serve with Raspberry Syrup:
Make a simple syrup with 2 cups sugar added to about 1 cup boiling water. Dump in a bag of frozen raspberries and cook it down until it is a syrup consistency.


Farmer Jo said...

I grew up eating cottage cheese pancakes - this is a great twist on the recipe. Yum!

Post a Comment