The se­cret in­gre­di­ent

A car­ton of cot­tage cheese stirred into the bat­ter gives th­ese le­mon-spiked pan­cakes ten­der tex­ture and a pro­tein boost.

Better Homes & Gardens - - Food -


start to fin­ish 30 min.

6 eggs, lightly beaten

1 16-oz. car­ton cot­tage cheese 2 Tbsp. honey

2 Tbsp. un­salted but­ter, melted 2 tsp. vanilla

1 tsp. le­mon zest

11/2 cups all-pur­pose flour

1 tsp. bak­ing pow­der

1 tsp. bak­ing soda 1/2 tsp. salt

But­ter, maple syrup, and/or berries

1. In a large bowl stir to com­bine eggs, cot­tage cheese, honey, but­ter, vanilla, and zest. Add flour, bak­ing pow­der, bak­ing soda, and salt. Stir just un­til moist­ened. (Bat­ter should be slightly lumpy.)

2. Pour about 1/4 cup bat­ter onto a hot, lightly greased grid­dle or heavy skil­let. Cook over medium 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°F oven while cook­ing re­main­ing pan­cakes. Serve warm with but­ter, maple syrup, and/or berries. Makes 4 serv­ings. each serv­ing 341 cal, 11 g fat, 205 mg chol, 792 mg sodium, 43 g carb,

1 g fiber, 17 g sug­ars, 17 g pro.

The added mois­ture makes th­ese pan­cakes del­i­cate, so pour small cakes and use a gen­tle handwhen flip­ping.

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