| Level: | Easy |
| Total: | 1 hr 50 min |
| Prep: | 20 min |
| Cook: | 1 hr 30 min |
| Yield: | 15 servings |
Ingredients
- 5 pounds cottage cheese
- 4 cups all-purpose flour
- 8 ounces clarified butter
- Pinch salt
- 11 lemons, zest finely grated or chopped
- 8 whole eggs
- 16 ounces superfine sugar
- Berry preserves or fresh berries, as accompaniment
Instructions
- Mix all ingredients together. Store in refrigerator. Will keep for 5 to 7 days in an airtight container. Stir before using. Cook like regular pancakes on a flat griddle. Use vegetable spray on the griddle. Make the pancakes no larger than 4 inches across. Flip carefully as they are very soft and have a tendency to tear. Serve with berry preserves or fresh seasonal berries.
Nutrition Facts
| Serving Size | 1 of 15 servings |
| Calories | 564 |
| Total Fat | 24 g |
| Saturated Fat | 13 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 2 g |
| Sugar | 35 g |
| Protein | 24 g |
| Cholesterol | 150 mg |
| Sodium | 595 mg |
Reviews
Delicious way to get rid of disgusting cottage cheese!!
Thanks for the breakdown holldoll; I made 8 pancakes using Holldoll’s breakdown then doubling it. They were perfect!! The lemon flavor, and the texture are just fabulous. I served these with thawed berries, sweetened with a touch of maple syrup. Delish!!!!
The above proportions are incorrect. i tried them this morning and ended up needing to add milk and eggs to make them pourable. they came out ok, not very sweet and very floury
Okay.. to be honest, I didn’t make “this” recipe, but another one I found that was very similar.. and much more specific in prep details, that came from the “four seasons” pancake creator herself. These pancakes are Award Winning!!! If I could only make one pancake for the rest of my life.. this would be the one. Important to note: the actual four seasons pancake (you can find it on their website) uses “ricotta” not “cottage” cheese.
This recipe was very simple and delicious. Though the pancakes are on the smaller side, the cottage cheese makes them really filling– and the lemon zest makes them so fresh and perfect. I only wanted to make 4 pancakes so I reduced the ingredients:
1/2 lb of cottage cheese (half of the container)
2/5 c fl
1 and 1/2 T of butter
1 egg
3 T of sugar
zest of 1 lemon
pinch of salt
1/2 lb of cottage cheese (half of the container)
2/5 c fl
1 and 1/2 T of butter
1 egg
3 T of sugar
zest of 1 lemon
pinch of salt