Best Lemon Cottage Cheese Pancakes Recipes

Cottage Cheese Pancakes with Lemon image

Provided by Martha Stewart

Yield Makes 2 dozen

Number Of Ingredients 11

6 large eggs, separated, yolks lightly beaten
Pinch cream of tartar
2 cups 2-percent cottage cheese
1/4 cup granulated sugar
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 teaspoon ground cinnamon
Vegetable-oil cooking spray
1 tablespoon confectioners' sugar
2 lemons (1 zested; 1 cut into wedges)

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.

Nutrition Facts : Calories 218 g, Cholesterol 216 g, Fat 6 g, Fiber 1 g, Protein 17 g, Sodium 152 g

Lemon Cottage Cheese Pancakes image

Provided by Food Network

Time 1h50m

Yield 15 servings

Number Of Ingredients 8

5 pounds cottage cheese
4 cups all-purpose flour
8 ounces clarified butter
Pinch salt
11 lemons, zest finely grated or chopped
8 whole eggs
16 ounces superfine sugar
Berry preserves or fresh berries, as accompaniment

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.

Honey Lemon Cottage Cheese Pancakes image

Provided by AmyZoe

Categories Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

6 eggs, lightly beaten
16 ounces cottage cheese
2 tablespoons honey
2 tablespoons unsalted butter, melted
2 teaspoons vanilla
1 teaspoon lemon zest
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
butter, maple syrup, and or berries, for serving

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.

Nutrition Facts : Calories 487.2, Fat 18.6, SaturatedFat 8.2, Cholesterol 315, Sodium 1249.2, Carbohydrate 49.7, Fiber 1.3, Sugar 12.6, Protein 27.9

Lemon Cottage Cheese Pancakes image

Categories Cheese

Number Of Ingredients 1

6 pieces eggs, separated, yolks lightly beaten

Steps:

Beat egg whites on medium-high speed until foamy. Add cream of tartar; beat until stiff, glossy peaks form. Step 2 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. Step 3 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.