These delicate pancakes are so delicious and incredibly light and fluffy, especially with Dorset Reserve Maple Syrup and homemade blueberry compote that after emailing our recipe to so many of our guests, we decided to make it easier for everyone and post the recipe here on our blog page. Kay, is well known for creating extraordinary breakfasts.
Kay’s Lemon Cottage Cheese Soufflé Pancakes
- 6 eggs, separated
- 1/4 cup canola oil or high quality vegetable oil
- 1/2 teaspoon salt
- 4 teaspoons Rumford Aluminum Free Baking Powder
- ½ teaspoon McCormick® Small Batch Pure Vanilla Extract
- 2 cups large curd 4% milkfat cottage cheese
- 2 tablespoon maple syrup
- 4 teaspoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 cup all-purpose flour
Beat the egg whites until firm, then set aside.
In a food processor or blender, combine the egg yolks, oil, salt, baking powder, cottage cheese, maple syrup, lemon juice, lemon zest, and flour, blending until smooth. Pour the batter into a bowl. Fold in the egg whites.
Meanwhile, heat a nonstick griddle or large, heavy skillet over medium-high heat, then lightly brush with melted butter or oil.
Pour the batter, about ¼ cup for each pancake, onto the cooking surface.
Cook until the tops are bubbly, then turn and cook until the bottoms are golden browned.
Serve hot with warm maple syrup and or blueberry compote.
Yield: Serves 6