cooking.nytimes.com

Marion Cunningham’s Lemon Pancakes

5.0(1826)

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.

by Moira Hodgson·published 1993-04-11

Open original recipe

Breakfast, Brunch, Easy, Quick, Pancakes, Main Course

Servings

12 three-inch pancakes

Total time

25 min

Calories / serving

84 kcal

Ingredients (7)

serves

3 eggs, separatedegg
1/4 cup all-purpose flourflour
3/4 cup cottage cheesecottage-cheese
1/4 cup (half a stick) butter, melted, plus more butter for greasing skilletbutter
2 tablespoons sugarsugar
1/4 teaspoon saltsalt
1 tablespoon grated lemon zestlemon

Instructions (3 steps)

01In 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.
02With large spoon or spatula, fold whites into yolk mixture, stirring gently until there are no yellow or white streaks.
03Heat 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.

Pantry check

No pantry set. Add ingredients on the Pantry page to see what you have for this recipe.

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.