Lemon Souffle Pancakes

Share: 

Rate this Recipe: 

Average: 4.8 (4 votes)

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

Ingredients

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

Instructions

 

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

Yield: 

Serves 6.

Preparation Method

Occasions

Add new comment

Free Almanac Newsletters

Almanac Weekly Companion 

The Almanac.com General Store

Almanac Recipe Box