Lemon Cottage Cheese Pancakes

Calories | 455 cals |
Total Fat | 17 g |
Cholesterol | 122 mg |
Dietary Fiber | 3 g |
Sodium | 498 mg |
Protein | 22 g |
Total Carbohydrate | 56 g |
Prep Time: 15 Minutes
Time to Table: 30 Minutes
Serves: 5
Ingredients
- 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
Directions
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.
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