Best 2 Marion Cunninghams Lemon Pancakes Recipes

MARION CUNNINGHAM'S LEMON PANCAKES

Marion Cunningham's Lemon Pancakes image

These spectacular pancakes, adapted from a Marion Cunningham recipe, are made with cottage cheese, lemon peel and beaten egg whites, which makes them puff up like a soufflé. You have to whip the egg whites using an electric mixer, so this is definitely a weekend or holiday affair, but goodness, are they ever worth it. Serve with blueberries or raspberries and a dollop of plain yogurt.

Provided by Moira Hodgson

Categories breakfast, brunch, easy, quick, pancakes, main course

Time 25m

Yield 12 three-inch pancakes

Number Of Ingredients 7

Ingredients

3 eggs, separated
1/4 cup all-purpose flour
3/4 cup cottage cheese
1/4 cup (half a stick) butter, melted, plus more butter for greasing skillet
2 tablespoons sugar
1/4 teaspoon salt
1 tablespoon grated lemon zest

Steps:

In a bowl, stir together the egg yolks, flour, cottage cheese, butter, sugar, salt and lemon zest until well mixed. In the bowl of a stand mixer, beat the egg whites until they hold stiff peaks.
With large spoon or spatula, fold whites into yolk mixture, stirring gently until there are no yellow or white streaks.
Heat skillet or griddle over medium heat. Grease lightly and spoon out about three large tablespoons of batter for each pancake. Cook slowly for about 1 1/2 minutes, then turn pancake over and cook for about 30 seconds. Keep pancakes warm in 250-degree oven until ready to serve.

Nutrition Facts : @context http, Calories 84, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 82 milligrams, Sugar 3 grams, TransFat 0 grams

LEMON PANCAKES

Lemon Pancakes image

Serve with raspberries for a summer morning treat. From Marion Cunningham's wonderful "The Breakfast Book".

Provided by DJM70

Categories Breakfast

Time 12m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

3 eggs, separated
1/4 cup all-purpose flour
3/4 cup small curd cottage cheese
1/4 cup butter, melted
2 tablespoons sugar
1 lemon, zest of, grated

Steps:

Separate the eggs.
Beat the egg whites until stiff peaks form.
In another bowl, combine the egg yolks, flour, cottage cheese, butter, sugar, salt and lemon zest, mixing well.
Fold the beaten whites into the egg yolk mixture.
Cook on a greased skillet over medium heat.
Use about 3 tablespoons of batter for each pancake.
1 1/2 minutes on first side;30 seconds on second side.

Nutrition Facts : Calories 84.4, Fat 5.7, SaturatedFat 3.2, Cholesterol 65.2, Sodium 101.8, Carbohydrate 4.6, Fiber 0.1, Sugar 2.2, Protein 3.6

### Tips - **Use fresh lemon juice and zest.** This will give your pancakes the best flavor. - **Don't overmix the batter.** Overmixing will make the pancakes tough. - **Let the batter rest for at least 10 minutes before cooking.** This will allow the gluten to relax, which will make the pancakes more tender. - **Cook the pancakes over medium heat.** This will help them to cook evenly without burning. - **Flip the pancakes only once.** Flipping them too often will make them tough. - **Serve the pancakes with your favorite toppings.** Lemon curd, whipped cream, or maple syrup are all great options. ### Conclusion Lemon pancakes are a delicious and easy-to-make breakfast treat. By following these tips, you can make the best lemon pancakes possible. Enjoy!