Perfect Lemon Pancake (US)

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Note: Organic ingredients are recommended...

INGREDIENTS:

6 large eggs, separated

1/2 c flour

1 1/2 c cottage cheese, small curd

1/2 c butter or margarine, melted and slightly cooled

4 tbsp sugar

1/2 tsp salt

2 tbsp grated lemon zest (2 small or 1 large lemon)

Juice from lemon

METHODS:

In large bowl combine egg yolks, flour, cottage cheese, melted butter,

sugar, salt and lemon zest and lemon juice.

In a separate bowl whip egg whites until soft peaks form.

Carefully fold egg whites into batter mixture.

Cook on large griddle (prepared with cooking spray).

Using 1/4 cup measuring cup pour batter onto hot griddle.

Cook until bubbles form and bottoms are lightly brown.

Turn over and cook until bottoms are lightly browned.

Serve immediately garnished with fresh raspberries

or blueberries and powdered sugar.

Makes 6 servings (3 pancakes each).

 

Nutmeg Pancakes with Lemon-Spiked Berries (Weight Watcher Style)

Note: Organic ingredients are recommended...

INGREDIENTS:

1 c all-purpose flour

1 tsp sugar,* divided

1 tsp baking powder

1/2 tsp ground nutmeg

1/2 tsp baking soda

1/8 tsp salt

1 c nonfat buttermilk (homemade if desired)

1/4 cup eggs, (reduced cholesterol if desired or egg white only)

1 tbsp canola oil

2 c sliced strawberries

2 tsp finely grated lemon

METHODS:

Combine flour, 1/2 tsp sugar, baking powder, nutmeg,

baking soda and salt in small bowl.

Combine buttermilk, egg and oil in another small bowl.

Add to flour mixture; stir just until moistened.

Lightly spray nonstick griddle with nonstick cooking spray.

Heat over medium-high heat.

For each pancake, pour about 1/4 cup batter onto hot griddle.

Cook until top is covered with bubbles and edge is slightly dry.

Turn; continue cooking until done.

Meanwhile, combine strawberries,

1/2 tsp sugar and lemon peel in medium bowl.

Serve berries over warm pancakes.

 

 

 

 

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