Lemon Poppyseed Pancakes with Raspberries

This weekend is going to be a great weekend full of good food and family. We’ll be spending the weekend up at my husbands parents house and are so excited. Traditionally we enjoy a delicious Sunday breakfast together. Often it’s cinnamon rolls or something else equally delicious. But these lemon poppyseed pancakes are just over the top. They are delicious when paired with some fresh raspberry–anything! ┬áTry these along with a few of my other favorites!

Breakfast, here I come!!

INGREDIENTS

1 cup fat free or 1% low fat cottage cheese

4 eggs

1 cup unbleached all purpose flour or white whole wheat flour

4 tbsp butter, melted

3 tbsp fresh squeezed lemon juice

2 tsp-1 tbsp grated lemon peel (this is where personal preference comes in)

4-6 tbsp sugar (use 4 if you used 2 tsp of lemon peel, 6 if you used the 1 tbsp lemon peel)

1 tbsp poppyseeds

DIRECTIONS

Pour cottage cheese into mixing bowl and blend on medium speed for approximately 1 minute. Reduce mixer speed to low and add in the eggs, flour, butter, lemon juice, lemon peel and sugar. Continue mixing until all ingredients are just incorporated. Batter will be lumpy. If batter is too thick, thin out the batter slightly by adding a small splash of milk and mixing it in. Fold in the poppyseeds.

Preheat griddle to medium heat. Spray griddle with cooking spray. Pour approximately 1/4 cup of batter per pancake onto the griddle. When edges brown and batter becomes bubbly in the center, flip the pancake and continue cooking on the other side. Remove from heat and place in warm oven if desired until ready to serve.

Serve with raspberry syrup, raspberry jam, and/or fresh raspberries and whipped cream. Serves 4.

Related (and equally delicious) Breakfast Meals for the Weekend:

Cinnamon Rolls by Sophistimom

Apple Cake by Two Peas and Their Pod

Lemon Poppyseed Bread by Burnt Apple

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Comments

  1. Mmmm! Great breakfast!

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