Marion Cunningham's Lemon Pancakes
If you're looking for a refreshing summer weekend breakfast, look no farther. This recipe reminded me of Val and her slow Sundays. I love those recipes! Light as air, these pancakes puff up while cooking and then flatten out somewhat when you plate them. Such a tender mouthful when you bite into a stack and if you top with some fresh strawberries or raspberries (even better, fresh raspberry syrup), you'll have a breakfast or brunch to remember. Frankly, with that fabulous lemon flavor, I think they're marvelous plain, but if your family has a sweet tooth, you could always use syrup, or honey....as I did in the photo. I fold them in half and eat them almost as fast as I make them.
Marion Cunningham's recipes are so good and this cookbook is a complete gem.
Bench note: Don't make the pancakes too big; it makes them difficult to turn in the pan. Three large tablespoons for each is perfect.
From The Breakfast Book by Marion Cunningham
3 eggs, separated
1/4 cup all purpose flour
3/4 cup cottage cheese
1/4 cup (1/2 stick) butter, melted
2 tablespoons sugar
1/4 teaspoon salt
1 tablespoon grated lemon peel
Separate the eggs and beat the whites until stiff peaks form.In another bowl add egg yolks along with the remaining ingredients and with the same beaters you used for the whites, beat the mixture until well mixed.
Fold the egg whites carefully until you no longer see white streaks.
Heat a skillet or griddle and grease lightly. Use about 3 large tablespoons of batter for each pancake, no more. Cook slowly for a couple minutes, then turn and cook for another minute. Keep warm in a 250 oven while cooking the remaining pancakes. Makes about 12 three inch pancakes.