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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lemon Cottage Cheese Pancakes Recipe

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This recipe for Lemon Cottage Cheese Pancakes is from Bykerk Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Zest and Juice from 5 lemons

6 Eggs (separated)

1 pint cottage cheese

1 cup powdered sugar

1 cup flour

1/2 pound clarified butter
Directions:
Directions:
Zest lemons. Set aside. Juice lemons, and add the zest, powdered sugar, butter, flour and egg yolks. Mix. Whip egg whites until medium peak. Fold into the lemon pancake batter. Cook in a hot griddle. Serve with Creme Fraiche or Fresh Whipped Cream and warm Maple Syrup. Garnish with a lemon twist.

Garnish with fresh blueberries.
Personal Notes:
Personal Notes:
Deb and I first enjoyed these on a trip to Napa. It sounds strange to put cottage cheese in pancakes, but give it a try and you will enjoy.

 

 

 

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