Lemon Curd Pancakes
(from Cricket’s recipe box)
These light lemony pancakes are moist and are perfectly paired with raspberry maple syrup or caramelized bananas and toasted walnuts.
Source: Blendtec recipes
Categories: Breakfast, haven't tried yet
Ingredients
- 1 lemon peeled for zest
- 1 1/2 C low-fat buttermilk
- 2 lg eggs
- 1 whole egg and 1 egg white
- 1/3 C low-fat cottage cheese
- 3 Tbsp brown sugar
- 1 1/2 C whole wheat flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
Directions
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Use a paring knife to peel entire lemon for zest. Add zest pieces with remaining ingredients to pitcher in order as listed and secure lid. Press “Batters”. Pour 1/4 cup of batter per pancake onto heated greased griddle or other pan. Cook about 1 minute or until bubbles break the surface of the pancake and the underside is golden brown. Flip and cook for about 30 seconds or until done. Repeat with remaining batter. Serve immediately or keep warm in the oven at 200F loosely wrapped in foil.