From: Cookgirl
On Jul 10, 2005
Wonderfully light and lemony! Although I cut the recipe in half, I decided to use the "full strength" lemon juice amount. Topped the pancakes with toasted almonds and powdered sugar. We will definitely be preparing these again soon.
Thanks for posting your recipe.
cg
From: chefRD
On Feb 19, 2008
These deserve more than 5 stars! Wonderful with butter and powdered sugar on top. My family ate them with Basic Pancake Syrup #25628. These have a wonderful lemony aroma when cooking them up that is heavenly! I will make these again and again... Thank you for a truly memorable breakfast recipe! Can't wait to make these for company one morning! UPDATE: Made these again, this time I mixed the ingredients in step three really good and then mixed in the flour. Then folded in the egg whites as directed. They came out even fluffier! Served them with raspberry sauce. It was like a decadent dessert breakfast! UPDATE: When I measured out my cottage cheese into my two cup measuring cup I only had about 1 cup so I broke in another egg and the rest of the way to the two cup mark added milk. I also then added about 1/4 cup more flour to the batter. Believe it or not they came out even fluffier this way. I usually buy the larger size container of cottage cheese, so I think from now on I will use half the container (which is under the recipe's amount of two cups and sub milk in place of remainder) as I liked them better this way and it took a bit less cottage cheese. Loving this recipe! P.S. These reheat in microwave real well.
From: ~Nimz~
On Jun 15, 2007
These were so wonderful. Very light and fluffy. Served these with just a touch of Maple Syrup. Thanks MG.
From: **Mandy**
On Jan 2, 2008
These are so so yummy, absolutely TDF, no more plain pancakes with lemon sugar for me, hubby & DD also enjoyed these, thanks!
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