Lemon Pancakes with Raspberry Sauce
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Ingredients
  • 3 large eggs, separated
  • ½ cup all-purpose flour
  • ¾ cup small curd cottage cheese
  • ¼ cup unsalted butter, melted
  • 2 Tablespoons granulated sugar
  • ¼ teaspoon table salt
  • ¼ teaspoon baking powder
  • 1 Tablespoon freshly grated lemon zest
  • For Raspberry Sauce:
  • ⅔ cup seedless raspberry jam
  • 2 Tablespoons freshly squeezed lemon juice
  • Garnish: Powdered sugar, and if desired, fresh raspberries
Instructions
  1. Separate eggs and beat egg whites until stiff.
  2. Stir together egg yolks, flour, cottage cheese, melted butter, sugar, salt, and lemon zest until well mixed. Gently fold in the beaten egg whites until there are no yellow or white streaks.
  3. Heat a skillet or electric skillet to 325 degrees, grease lightly, and spoon in batter for each pancake. Cook slowly about 1-1/2 minutes, then turn and cook about 30 seconds more. Pancakes should be lightly and fluffy. Sprinkle each serving with powdered sugar and drizzle with raspberry sauce.
  4. For raspberry sauce: Melt the jam in a small skillet or pan and stir in lemon juice. If you like a thinner sauce, add more lemon juice a little at a time. Serve warm.
Recipe by The Culinary Cellar at https://theculinarycellar.com/wine-country-recipes/