Saturday, June 7, 2014

Light lemony pancakes

One of the many good things about Moore Wilson is their little stacks of free recipes. Ages ago I picked up one for Lemon Cottage Cheese Pancakes. At home I stowed it neatly away and forgot about it, but a fortnight ago I came across it again, and decided to liven up Queen's Birthday by trying it out on a willing friend for brunch.
      I always wonder if people like the Queen ever get to indulge in such simple pleasures. Does she just stick to the same routine, or does she ask her kitchen staff to surprise her with something new? Somehow I don't get the impression that she's terribly interested in food anyway. I learnt very early on that her actual birthday is 21 April, because that was Mum's birthday too.
       Anyway, the recipe worked so well that I made it again today for my neighbour, who told me she loved pancakes and hadn't had them for years. This time I made bigger ones, but that wasn't quite as successful - a large hotcake size seems best.

Lemon cottage cheese pancakes
 (Moore Wilson)
Makes 6 smallish pancakes, really only enough for 2 people. Double it for 4.

3 large eggs
1/4 cup self-raising flour
3/4 cup plain cottage cheese
1/4 cup butter, melted
2 Tbsp sugar
1/4 tsp salt
1 Tbsp grated lemon zest
Butter for cooking (the recipe doesn't say this, but I think it cooks and tastes better with a little butter)

Set the oven on 75 degrees or the warm setting, and put in two large plates.

Separate the eggs, putting the whites into a large bowl and the yolks into another large bowl.
Mix the yolks together with the flour, cottage cheese, butter, sugar, salt and lemon zest until well blended. (Don't over-mix it - the little lumps of cottage cheese are fine.)

Beat the egg whites until they hold stiff peaks. Fold the whites gently through the yolk mixture.
Heat a large non-stick pan over medium heat. Add a lump of butter, enough to lightly coat the pan.
Pour 3 large hotcake size dollops of batter into pan, keeping them separate.

Cook gently for about a minute and a half. When little bubbles rise through and the pancakes are nicely browned underneath (lift a corner to see), flip them over and cook the other side.

Place the cooked pancakes in the oven on a warmed plate. Cook 3 more.
Serve with your choice of:
crispy bacon, runny honey, maple syrup, lemon juice, cream, yoghurt (or a whipped mix of both), poached fruit. I had ready a mix of rhubarb, feijoa and pear, cooked with brown sugar and a little lemon syrup.

As you can see, I just managed to get a photo before they started to be eaten. Both my visitors went on at gratifying length about how light and delicious these were. They're a kind of cross between a traditional pancake and a really good pikelet, but the cottage cheese and lemon add something special. Maybe I'll try to invent a savoury version...


Belinda Hollyer said...

Those look, and sound, absolutely delicious! What's more, I have some excellent cottage cheese in the fridge so I'll try them for lunch tomorrow. Thank you!

Ethnic Food said...

I love pancakes. This post is awesome