No cottage visit is complete without these pancakes which are my favourites ever. They are from Pancakes A to Z by Marie Simmons (Houghton Mifflin Company, 1997).
This morning, to assuage the intensity with which we miss our holiday, I made these, serving them with rashers of bacon and lashings of hot tea. I can almost hear the lake water lapping at the shore and the morning call of the loon.
"Luscious Lemon Pancakes"
(Makes 12)
3 large eggs, separated
1/4 cup all purpose flour
3/4 cup cottage cheese
4 tbsp (1/2 stick) unsalted butter, melted
2 tbsp sugar
1/4 tsp salt
1 tbsp grated lemon zest
In a large bowl, combine egg yolks, flour, cottage cheese, butter, sugar, salt and lemon zest. In a separate bowl, beat the egg whites until soft peaks form. Gently fold the whites into the batter until just blended. Heat your griddle or pan until hot enough to sizzle a drop of water. Brush with a thin coat of vegetable oil. For each pancake pour a 1/4 cup of batter onto the griddle. Cook until the tops are covered with small bubbles and the bottoms are lightly browned. Carefully flip your pancakes. These cook quickly. Repeat with the remaining batter. You can keep the cooked ones warm in a low oven. Serve with sliced fruit if you like and maple syrup (which you can warm up if you like).
MY NOTES: We were talking after and thinking that, as little as two tablespoons of sugar is, we might even lower it to one next time, as you really hardly need it at all. But then, we don't have very sweet teeth. :) AND, of course we add maple syrup. Also, I got more than the prescribed 12 pancakes, more like 16.
The gathered ingredients:
Plus melted butter:
Little bubbles begin to form on top:
One flipped pancake:
Finished pancakes are kept warm in the oven while the bacon cooks:
Yum yum:
One more picture: Due to an "incident" with some red food colouring some while back, I can always find my spatula in my crowded second drawer down:
This morning, to assuage the intensity with which we miss our holiday, I made these, serving them with rashers of bacon and lashings of hot tea. I can almost hear the lake water lapping at the shore and the morning call of the loon.
"Luscious Lemon Pancakes"
(Makes 12)
3 large eggs, separated
1/4 cup all purpose flour
3/4 cup cottage cheese
4 tbsp (1/2 stick) unsalted butter, melted
2 tbsp sugar
1/4 tsp salt
1 tbsp grated lemon zest
In a large bowl, combine egg yolks, flour, cottage cheese, butter, sugar, salt and lemon zest. In a separate bowl, beat the egg whites until soft peaks form. Gently fold the whites into the batter until just blended. Heat your griddle or pan until hot enough to sizzle a drop of water. Brush with a thin coat of vegetable oil. For each pancake pour a 1/4 cup of batter onto the griddle. Cook until the tops are covered with small bubbles and the bottoms are lightly browned. Carefully flip your pancakes. These cook quickly. Repeat with the remaining batter. You can keep the cooked ones warm in a low oven. Serve with sliced fruit if you like and maple syrup (which you can warm up if you like).
MY NOTES: We were talking after and thinking that, as little as two tablespoons of sugar is, we might even lower it to one next time, as you really hardly need it at all. But then, we don't have very sweet teeth. :) AND, of course we add maple syrup. Also, I got more than the prescribed 12 pancakes, more like 16.
The gathered ingredients:
Plus melted butter:
Little bubbles begin to form on top:
One flipped pancake:
Finished pancakes are kept warm in the oven while the bacon cooks:
Yum yum:
One more picture: Due to an "incident" with some red food colouring some while back, I can always find my spatula in my crowded second drawer down:
