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Lemon Curd Whole Wheat Pancakes
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Description
These lemon curd whole wheat pancakes are moist, thin and fluffy. Very easy to make and perfectly paired with fresh raspberries and pure maple syrup. There is no lemon curd in them. I’ve named them “lemon curd” pancakes, because of the cottage cheese used in the recipe.
Ingredients
- FOR THE PANCAKES:
- 1-½ cup Buttermilk
- 1 Egg
- 1 Egg White
- ⅓ cups Low Fat Cottage Cheese
- 2 Tablespoons Brown Sugar
- 1-½ cup Whole Wheat Flour
- 1 teaspoon Baking Soda
- ½ teaspoons Salt
- FOR GARNISHING:
- ½ cups Maple Syrup
- 1 cup Fresh Raspberries
Preparation
For the pancakes:
Place all the pancake ingredients in the order listed above in a blender and secure with the lid. Blend until smooth (1 minute).
Use ¼ cup of batter per pancake. Pour scoops of batter into a heated (medium-high) and greased griddle pan, leaving space between them. Cook for 1 minute, until bubbles break the surface of the pancake. Then flip and cook for 30 seconds. Remove cooked pancakes to a plate.
Repeat the process with remaining batter (make sure you grease the pan before each pancake).
Top with fresh raspberries and maple syrup. Serve immediately!
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