Marion Cunningham’s Lemon Pancakes Recipe

Marion Cunningham’s Lemon Pancakes Recipe

cooking.nytimes.com

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...

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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

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