Lemon Cottage Cheese Pancakes
Recipe courtesy The Four Seasons Hotel
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Average Rating:
Total Reviews: 5
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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
By benchap
Rockaway
on December 16, 2010
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Okay.. to be honest, I didn't make "this" recipe, but another one I found that was very similar.. and much more specific in prep details, that came from the "four seasons" pancake creator herself. These pancakes are Award Winning!!! If I could only make one pancake for the rest of my life.. this would be the one. Important to note: the actual four seasons pancake (you can find it on their website uses "ricotta" not "cottage" cheese.
By holldollface
New York, NY
on April 20, 2010
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This recipe was very simple and delicious. Though the pancakes are on the smaller side, the cottage cheese makes them really filling-- and the lemon zest makes them so fresh and perfect. I only wanted to make 4 pancakes so I reduced the ingredients:
1/2 lb of cottage cheese (half of the container
2/5 c fl
1 and 1/2 T of butter
1 egg
3 T of sugar
zest of 1 lemon
pinch of salt