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Lemon Cottage Cheese Pancakes
Recipe courtesy The Four Seasons Hotel

Ingredients
5 pounds cottage cheese
4 cups all-purpose flour
8 ounces clarified butter
Pinch salt
11 lemons, zest finely grated or chopped
8 whole eggs
16 ounces superfine sugar
Berry preserves or fresh berries, as accompaniment

Instructions
Mix all ingredients together. Store in refrigerator.


1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

Will keep for 5 to 7 days in an airtight container. Stir before using. Cook like
regular pancakes on a flat griddle. Use vegetable spray on the griddle. Make the
pancakes no larger than 4 inches across. Flip carefully as they are very soft and
have a tendency to tear. Serve with berry preserves or fresh seasonal
berries.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved