Back to Cottage Cheese Pancakes with Lemon All Reviews for Cottage Cheese Pancakes with Lemon - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Cottage Cheese Pancakes with Lemon Credit: Lisa Hubbard Recipe Summary Servings: 6 Yield: Makes 2 dozen

Ingredients Ingredient Checklist 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)

Cook’s Notes After making the batter, cook the pancakes immediately to ensure that they retain their volume.

Gallery Cottage Cheese Pancakes with Lemon Credit: Lisa Hubbard

Recipe Summary Servings: 6 Yield: Makes 2 dozen

Cottage Cheese Pancakes with Lemon      Credit: Lisa Hubbard

Cottage Cheese Pancakes with Lemon

Credit: Lisa Hubbard

Cottage Cheese Pancakes with Lemon

Recipe Summary Servings: 6 Yield: Makes 2 dozen

Recipe Summary

Servings: 6 Yield: Makes 2 dozen

Servings: 6

Yield: Makes 2 dozen

6

Makes 2 dozen

Ingredients

Ingredients

  • 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)

Directions

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.

Cook’s Notes After making the batter, cook the pancakes immediately to ensure that they retain their volume.

Cook’s Notes

After making the batter, cook the pancakes immediately to ensure that they retain their volume.

Reviews (4)

 Add Rating & Review     33 Ratings   5 star values:        7    4 star values:        10    3 star values:        13    2 star values:        3    1 star values:        0

Reviews (4)

Add Rating & Review     33 Ratings   5 star values:        7    4 star values:        10    3 star values:        13    2 star values:        3    1 star values:        0

Add Rating & Review

33 Ratings 5 star values: 7 4 star values: 10 3 star values: 13 2 star values: 3 1 star values: 0

33 Ratings 5 star values: 7 4 star values: 10 3 star values: 13 2 star values: 3 1 star values: 0

33 Ratings 5 star values: 7 4 star values: 10 3 star values: 13 2 star values: 3 1 star values: 0

  • 5 star values: 7 4 star values: 10 3 star values: 13 2 star values: 3 1 star values: 0

    Martha Stewart Member     Rating: Unrated       08/13/2012   You have to gentle with the whites that is what makes them fluffy.  

Martha Stewart Member     Rating: Unrated       10/19/2011   SO everybody gets four pancakes? Awesome.  

Martha Stewart Member     Rating: Unrated       10/17/2010   These pancakes are so good! Light and fluffy and interesting because of the cottage cheese. I used half whole wheat flour and will try using more next time. I also added the lemon zest to the batter instead of sprinkling it on top. I will definitely be making these again!  

Martha Stewart Member     Rating: Unrated       04/07/2008   Very yummy, but turned out a little flat.

    Martha Stewart Member

    Rating: Unrated 08/13/2012

You have to gentle with the whites that is what makes them fluffy.

Rating: Unrated

Rating: Unrated 10/19/2011

SO everybody gets four pancakes? Awesome.

Rating: Unrated 10/17/2010

These pancakes are so good! Light and fluffy and interesting because of the cottage cheese. I used half whole wheat flour and will try using more next time. I also added the lemon zest to the batter instead of sprinkling it on top. I will definitely be making these again!

Rating: Unrated 04/07/2008

Very yummy, but turned out a little flat.

All Reviews for Cottage Cheese Pancakes with Lemon

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Cottage Cheese Pancakes with Lemon

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest