Cottage Cheese Pancakes with Lemon

After making the batter, cook the pancakes immediately to ensure that they retain their volume.Per serving: 218 calories, 6 g fat, 216 mg cholesterol, 23 g carbs, 152 mg sodium, 17 g protein, 1 g fiber

  • Servings: 6
  • Yield: Makes 2 dozen
Cottage Cheese Pancakes with Lemon

Photography: Lisa Hubbard

Source: Martha Stewart Living, December 2004


  • 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)


  1. Beat egg whites on medium-high speed until foamy. Add cream of tartar; beat until stiff, glossy peaks form.

  2. 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.

  3. 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.


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