The secret ingredient
A carton of cottage cheese stirred into the batter gives these lemon-spiked pancakes tender texture and a protein boost.
HONEY-LEMON COTTAGE CHEESE PANCAKES
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.