Lemon Cottage Cheese Pancakes
8 ingredients
9 steps
Ingredients
- 5 pounds cottage cheese
- 4 cups all-purpose flour
- 8 ounces clarified butter
- Pinch salt
- 11 lemons, zest finely grated or chopped
- 8 whole eggs
- 16 ounces superfine sugar
- Berry preserves or fresh berries, as accompaniment
Directions
-
1Mix all ingredients together.
-
2Store in refrigerator.
-
3Will keep for 5 to 7 days in an airtight container.
-
4Stir before using.
-
5Cook like regular pancakes on a flat griddle.
-
6Use vegetable spray on the griddle.
-
7Make the pancakes no larger than 4 inches across.
-
8Flip carefully as they are very soft and have a tendency to tear.
-
9Serve with berry preserves or fresh seasonal berries.
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