Lemon Cottage Cheese Pancakes

Name: Lemon Cottage Cheese Pancakes
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 15 servings
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

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Level: Easy
Total: 1 hr 50 min

Prep: 20 min
Cook: 1 hr 30 min

Yield: 15 servings

Level: Easy
Total: 1 hr 50 min

Prep: 20 min
Cook: 1 hr 30 min

Yield: 15 servings

Ingredients

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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

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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Show: Food Network Specials

Episode: After Midnight...Los Angeles

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Lemon Cottage Cheese Pancakes

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