Best Marion Cunninghams Buttermilk Pancakes Recipes

MARION CUNNINGHAM'S LEMON PANCAKES

Marion Cunningham's Lemon Pancakes image

These spectacular pancakes, adapted from a Marion Cunningham recipe, are made with cottage cheese, lemon peel and beaten egg whites, which makes them puff up like a soufflé. You have to whip the egg whites using an electric mixer, so this is definitely a weekend or holiday affair, but goodness, are they ever worth it. Serve with blueberries or raspberries and a dollop of plain yogurt.

Provided by Moira Hodgson

Categories breakfast, brunch, easy, quick, pancakes, main course

Time 25m

Yield 12 three-inch pancakes

Number Of Ingredients 7

Ingredients

3 eggs, separated
1/4 cup all-purpose flour
3/4 cup cottage cheese
1/4 cup (half a stick) butter, melted, plus more butter for greasing skillet
2 tablespoons sugar
1/4 teaspoon salt
1 tablespoon grated lemon zest

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.

Nutrition Facts : @context http, Calories 84, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 82 milligrams, Sugar 3 grams, TransFat 0 grams

BUTTERMILK PANCAKES

Buttermilk Pancakes image

Make and share this Buttermilk Pancakes recipe from Food.com.

Provided by DJM70

Categories Breakfast

Time 8m

Yield 14 serving(s)

Number Of Ingredients 6

Ingredients

1 cup buttermilk
1 egg, room temperature
3 tablespoons butter, melted
3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda

Steps:

Mix together the flour, salt and baking soda.
In a mixing bowl, combine the buttermilk, egg and melted butter.
On a hot greased griddle, use about 3 tablespoons of batter for each pancake.

Nutrition Facts : Calories 58.4, Fat 3, SaturatedFat 1.8, Cholesterol 22.4, Sodium 214, Carbohydrate 6, Fiber 0.2, Sugar 0.9, Protein 1.8

DINER-STYLE BUTTERMILK PANCAKES

Diner-Style Buttermilk Pancakes image

These pancakes are extra fluffy thanks to a shot of seltzer. Their large size is classic for diners, but you can make smaller, easier-to-flip pancakes by scooping 1/4-cupfuls of batter onto your griddle.

Provided by Katherine Sacks

Categories Cook Like a Diner Breakfast Brunch Pancake Buttermilk Maple Syrup Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
3 tablespoons sugar
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 1/4 teaspoons kosher salt
2 large eggs
1 3/4 cups buttermilk
1/2 cup cold seltzer water or club soda
1 teaspoon vanilla extract
3 tablespoons unsalted butter, melted, plus more
Pure maple syrup (for serving)

Steps:

Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Using a fork, beat eggs, buttermilk, seltzer, vanilla, and 3 Tbsp. melted butter in a medium bowl to incorporate eggs. Add egg mixture to dry ingredients and whisk to combine (batter will be slightly lumpy).
Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter. Working in batches, scoop 1/2-cupfuls of batter onto griddle; cook until bubbles form on the surface and pop and the underside is golden brown, 2 1/2-3 minutes. Flip and continue to cook until golden brown on the bottom, 2-2 1/2 minutes more. Transfer pancakes to plates or a platter and brush tops with butter. Serve with maple syrup alongside.