Lemon Souffle Pancakes

These airy pancakes are fantastic. Maple syrup complements the tangy tartness of the lemon. –Manchester Highlands Inn, Manchester, Vermont


3 eggs, separated
2 tablespoons vegetable oil
1/4 teaspoon salt
2 teaspoons baking powder
1 cup cottage cheese
1 tablespoon maple syrup
2 tablespoons lemon juice
2 tablespoons lemon zest
1/2 cup all-purpose flour



Beat the egg whites until stiff, then set aside.

Combine in a food processor or blender the egg yolks, oil, salt, baking powder, cottage cheese, maple syrup, lemon juice, lemon zest, and flour, blending until smooth. Pour the batter into a bowl and fold in the egg whites.

Cook on a hot greased griddle and serve with warm maple syrup.


Cooking & Recipes


Serves 6.

Preparation Method


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