Lemon Cottage Cheese Pancakes

Prep Time: 15 Minutes

Time to Table: 30 Minutes

Serves: 5


  • 2 1/2 cups Daisy Cottage Cheese, divided
  • 2 tablespoons honey
  • 1/3 cup Daisy Sour Cream
  • 1/2 cup milk
  • 1/4 cup melted butter
  • 2 large eggs
  • 2 tablespoons grated lemon zest
  • 2 tablespoons lemon juice
  • 1 3/4 cups all purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 1/4 cup raspberries


Combine 1 cup cottage cheese and the honey in a food processor; pulse until fluffy and smooth. Set aside. Add 1 1/2 cups cottage cheese, sour cream, milk and butter to the food processor; process until smooth. Add the eggs, lemon peel and lemon juice; pulse until blended. Add the flour, sugar and baking powder; pulse until combined (the batter will be thick). Heat a griddle or nonstick skillet over medium heat until hot; lightly spray with nonstick cooking spray. Using 1/4 cup per pancake, pour the batter onto the griddle. Cook for 2 to 3 minutes or until the bubbles pop on the surface and the underside is golden brown. Turn and cook for 1 minute or until brown. Repeat with the remaining batter. Top each serving with the whipped cottage cheese and fresh berries.