Sunday, February 12, 2012

Lemon Pot Cheese Pancakes: Tiny Food For Tiny People

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Lemon pot cheese pancakes
My youngest son C has had a long week.  His appetite is gone and his desire to do much of anything is flat and pretty sedentary, rare for him.  He even skipped karate which is a sure sign things are out of sorts.  I have found when C is under the weather it really helps to serve small portions and small sized food.  Letting him eat what all of us are having but scaled down a lot makes the whole eating chore more appealing to him and even a little fun.  He is a very skinny kid with nothing to spare, so any way that I can get good nutrition in him I will take.

These pancakes are a perfect solution for me.  I can make them tiny sized for my tiny person and they are fantastic plain - a key thing when C's appetite is low.  We had these for lunch, just because, and he wolfed down 3.  I call that a victory!

Pancakes with just a few bubbles formed and ready to flip
Cooking pancakes in a non-stick pan makes the job a lot easier.  I also have a cast iron large griddle that spans 2 of the burners on my stove that works great too when I am cooking for a crowd.  The 3 tricks to good pancakes each time are:

  1. Keep your heat medium-low but make sure your pan is fully heated before starting.
  2. Oil your pan lightly using a paper towel so you don't end up with butter/coconut oil/vegetable oil puddles.
  3. Flip the cakes just as bubbles begin to form.
All these steps keep me from having to throw out the first batch of pancakes I make, and keeps me from cooking dry or overly dark pancakes.
Golden brown goodness

Lemon Pot Cheese Pancakes

Michelle K.
If you don't have your own homemade pot cheese, ricotta or cottage cheese works just as well.

Ingredients


  • 3 Tbs butter melted and cooled
  • 3 eggs, separated
  • 1 cup pot cheese
  • 1 1/2 cups milk
  • 1 juice and zest from lemon
  • 2 Tbs sugar
  • 1/4 tsp nutmeg, freshly grated
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Instructions


  1. Melt your butter and then set it aside, letting it cool. Separate the eggs carefully, putting the yolks into a large bowl and the whites into a second bowl. Whip the egg whites until stiff and set aside.
  2. Add the pot cheese (you can use ricotta or cottage cheese too), milk, butter, nutmeg, lemon juice and zest from one lemon, and sugar to the egg yolks. Whisk together well.
  3. In a separate bowl, combine the flour, salt, baking powder and baking soda. Add the flour mixture to your cheese mixture and whisk until combined. Depending on how wet or dry you chose to make your pot cheese, you may need a splash more milk.
  4. Scoop out 1/3 of the stiff egg whites and whisk them into your pancake batter well. This will lighten the batter just a bit and make folding in the rest of the egg whites easier.
  5. Gently but thoroughly fold in the last 2/3's of the egg whites.
  6. Let your batter rest for 10 minutes. While it is resting, heat your non-stick pan over medium-low flame.
  7. Once your batter is rested and your skillet is hot, use a paper towel and lightly oil your pan. Pour in your pancake batter and then turn the cakes when small bubbles begin to form. Once the pancakes are flipped, they only take another minute or so to cook depending on their size.
  8. Serve hot - plain, with a pat of butter, warm maple syrup, or raspberry sauce. A dollop of fresh whip cream and sliced berries is really great too.
Yield: 24 small pancakes

Prep Time: 00:20
Cook time: 00:08

Nutrition


Calories: 86
Total carbs: 11