Ronnie's Notes
This recipe for delicate, fluffy pancakes is a superb choice for a weekday dinner when you yearn for something light. The lemon adds a refreshing quality too. The dish is also nice for a relaxing weekend breakfast. I’ve made the pancakes for weekend guests and followed with Grapefruit and Orange Salad (page xx) to make the meal more festive.
Instructions
Combine the cottage cheese, eggs, milk, and lemon peel in a bowl.
Add the flour, sugar, baking powder, and salt and mix to combine ingredients.
Heat a griddle over medium heat and add a small amount of butter.
When the butter has melted and looks foamy, working in batches, pour about 1/4 cup batter onto the griddle for each pancake.
Cook the pancakes for per side, or until they are golden brown, adding more butter to the pan as necessary.
Makes 4 servings.