Marion Cunningham’s Lemon Pancakes
Updated May 1, 2025
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3eggs, separated
- ¼cup all-purpose flour
- ¾cup cottage cheese
- ¼cup (half a stick) butter, melted, plus more butter for greasing skillet
- 2tablespoons sugar
- ¼teaspoon salt
- 1tablespoon grated lemon zest
Nutritional analysis per serving (12 servings)
84 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 3 grams protein; 82 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
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.
- Step 2
With large spoon or spatula, fold whites into yolk mixture, stirring gently until there are no yellow or white streaks.
- Step 3
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 1½ minutes, then turn pancake over and cook for about 30 seconds. Keep pancakes warm in 250-degree oven until ready to serve.
Private Notes
Comments
Use ricotta in lieu of cottage cheese. Beat egg whites with immersion blender. Marinate equal amounts of strawberries, raspberries and blueberries with I T. sugar and 1 T. honey and I T. triple sec overnight. Spoon over pancakes with a dollop of sour cream.
I have Marion Cunningham's cookbook from which this recipe comes. Have had it since it was first published in 1987. This is the exact recipe. The Breakfast Book is a wonderful one, mine shows use and now use will be revived because I'd forgotten how wonderful it is. And to my surprise, I have a first edition of the book. Only book nerds would probably appreciate this. :-)
Can ricotta be substituted for cottage cheese? If yes, does it matter if it's low fat? I guess same question about cottage cheese. Thanks.
Simply marvelous. We used some homemade yogurt that was a little runny, but it added a delicious tartness
This is delicious! The first time I made it, I followed the recipe exactly as written. I thought it was a bit too eggy for me. Also, I wanted to make sure my love ones with diabetes could enjoy it too. So I made it a second time & this time I made some small changes. I used 100% wheat flour instead of AP flour & I made that 1/3 cup instead of the 1/4 cup called for in the recipe. I also blended the cottage cheese with 3 regular table spoons, meaning spoon used for eating, not the measuring spoon of lemon juice, the same lemon that I zested for the recipe. I added like a teaspoon of vanilla & used monk fruit sweetener instead of sugar. It was so good & really couldn’t tell the difference between the whole wheat flour or AP version. It also didn’t taste too eggy & my family loved it! Everyone could eat it this time and it was so, so good! I’ll be making it this way from now on.
Would adding cream of tarter to the egg white have any negative effects on the recipe? I always have a hard time folding whipped egg whites into other things without deflating it and I find cream of tarter usually helpful.