New York Times
Marion Cunningham’s Lemon Pancakes
Author:Moira Hodgson
7 Ingredients
25 mins
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 whites using an electric mixer, so this is definitely a weekend or holiday affair, but goodness, are they ever worth it. Serve with blueberries or raspberries and a dollop of plain yogurt.
Serves
1
Serves
1
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