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Cottage Cheese Pancakes with Lemon

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Recipe photo courtesy of Lisa Hubbard

These pancakes are crisp outside and fluffy inside; thanks to the addition of cottage cheese, they have more protein than most.

Source: Martha Stewart Living, December 2004
Servings Yield

Ingredients

Directions

Cook's Notes

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

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Reviews

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How would you rate this recipe?
33
  • Emily Brown
    13 AUG, 2012
    You have to gentle with the whites that is what makes them fluffy.
    Reply
  • jencute
    19 OCT, 2011
    SO everybody gets four pancakes? Awesome.
    Reply
  • kaylarae
    17 OCT, 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!
    Reply
  • angelalysun
    7 APR, 2008
    Very yummy, but turned out a little flat.
    Reply

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