Recipe courtesy of Four Season's Restaurant
Lemon Cottage Cheese Pancakes
- Level: Easy
- Yield: 15 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 564
- Total Fat
- 24
- Saturated Fat
- 13
- Carbohydrates
- 65
- Dietary Fiber
- 2
- Sugar
- 35
- Protein
- 24
- Cholesterol
- 150
- Sodium
- 595
- Total: 1 hr 50 min
- Prep: 20 min
- Cook: 1 hr 30 min
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.