|Lemon pot cheese pancakes|
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|
- Keep your heat medium-low but make sure your pan is fully heated before starting.
- Oil your pan lightly using a paper towel so you don't end up with butter/coconut oil/vegetable oil puddles.
- Flip the cakes just as bubbles begin to form.
|Golden brown goodness|
Lemon Pot Cheese Pancakes
If you don't have your own homemade pot cheese, ricotta or cottage cheese works just as well.
- 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
- 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.
- 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.
- 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.
- 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.
- Gently but thoroughly fold in the last 2/3's of the egg whites.
- Let your batter rest for 10 minutes. While it is resting, heat your non-stick pan over medium-low flame.
- 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.
- 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.
Prep Time: 00:20
Cook time: 00:08
Total carbs: 11