Marion Cunningham’s Lemon Pancakes

Marion Cunningham’s Lemon Pancakes

from cooking.nytimes.com

These spectacular pancakes, adapted from a Marion Cunningham recipe, are made with cottage cheese, lemon peel and beaten egg whites, which makes them puff up like a soufflé. You have to whip the egg whites using an electric mixer, so this is definitely a weekend or holiday affair, but goodness, are they ever worth it. Serve with blueberries or raspberries and a dollop of plain yogurt.

Ingredients

  • 3 eggs, separated
  • 1/4 cup all-purpose flour
  • 3/4 cup cottage cheese
  • 1/4 cup (half a stick) butter, melted, plus more butter for greasing skillet
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 tablespoon grated lemon zest

Directions

  1. 1

    In a bowl, stir together the egg yolks, flour, cottage cheese, butter, sugar, salt and lemon zest until well mixed. In the bowl of a stand mixer, beat the egg whites until they hold stiff peaks.

  2. 2

    With large spoon or spatula, fold whites into yolk mixture, stirring gently until there are no yellow or white streaks.

  3. 3

    Heat skillet or griddle over medium heat. Grease lightly and spoon out about three large tablespoons of batter for each pancake. Cook slowly for about 1 1/2 minutes, then turn pancake over and cook for about 30 seconds. Keep pancakes warm in 250-degree oven until ready to serve.