Recipe courtesy of Four Season's Restaurant

Lemon Cottage Cheese Pancakes

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  • Level: Easy
  • Total: 1 hr 50 min
  • Prep: 20 min
  • Cook: 1 hr 30 min
  • Yield: 15 servings
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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


  1. 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.
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