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
Directions
Mix all ingredients together. Store in refrigerator. 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.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By alikaprincess_1...
Oakland, 43
on April 30, 2012
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Delicious way to get rid of disgusting cottage cheese!!
By uraFoodie
FL
on February 20, 2011
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Thanks for the breakdown holldoll; I made 8 pancakes using Holldoll's breakdown then doubling it. They were perfect!! The lemon flavor, and the texture are just fabulous. I served these with thawed berries, sweetened with a touch of maple syrup. Delish!!!!
By misashleytx
austin, TX
on January 30, 2011
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The above proportions are incorrect. i tried them this morning and ended up needing to add milk and eggs to make them pourable. they came out ok, not very sweet and very floury
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