Best Honey Lemon Cottage Cheese Pancakes Recipes

COTTAGE CHEESE PANCAKES WITH LEMON

Steps:

• 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, granulated sugar, 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.

HONEY LEMON COTTAGE CHEESE PANCAKES

Steps:

• 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.
• Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet.
• Cook over medium heat about 2 minutes and flip when top is bubbly and edges are slightly dry.
• Cook an additional 2 minutes or until both sides are brown.
• Keep warm in 200 oven while cooking remaining pancakes.
• Serve warm with butter, maple syrup, and/or berries.

FLUFFY COTTAGE CHEESE PANCAKES RECIPE

Steps:

• In a medium bowl, whisk together 4 large eggs until well beaten. Add 16 oz cottage cheese, 1 tsp vanilla, 3 Tbsp honey and whisk until combined. Stir in 1/3 cup raisins, if using.
• In a separate small bowl, whisk together 1 cup + 2 Tbsp flour and 1 tsp baking soda (if your baking soda has any lumps at all, sift it into the flour). Whisk the dry ingredients into your wet ingredients.
• Heat a large non-stick skillet over medium/low heat and add 2 Tbsp oil. Once the oil is hot, place a heaping tablespoon of pancake batter into the hot oil and sauté until golden and puffed up (about 2-3 min per side). I recommend a splatter guard since these do create a little bit of a splatter. If it's splattering alot, turning the heat down will help. Serve warm with sour cream, maple syrup, fruit or jam, or all of the above!

LEMON COTTAGE CHEESE PANCAKES

Steps:

• Mix all ingredients together. Store in refrigerator. Will keep for 5 to 7 days in an airtight container. Stir before using. Cook like regular pancakes on a flat griddle. Use vegetable spray on the griddle. Make the pancakes no larger than 4 inches across. Flip carefully as they are very soft and have a tendency to tear. Serve with berry preserves or fresh seasonal berries.

COTTAGE CHEESE PANCAKES

Steps:

• Combine cottage cheese, flour, oil, and eggs in a large bowl.
• Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/3 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

MARION CUNNINGHAM'S LEMON PANCAKES

Steps:

• In a bowl, stir together the egg yolks, flour, cottage cheese, butter, sugar, salt and lemon zest until well mixed. In the bowl of a stand mixer, beat the egg whites until they hold stiff peaks.
• With large spoon or spatula, fold whites into yolk mixture, stirring gently until there are no yellow or white streaks.
• Heat skillet or griddle over medium heat. Grease lightly and spoon out about three large tablespoons of batter for each pancake. Cook slowly for about 1 1/2 minutes, then turn pancake over and cook for about 30 seconds. Keep pancakes warm in 250-degree oven until ready to serve.