I have long had a love-affair with the smell and taste of fresh lemons and this recipe is no exception to that affair.  I purposefully buy lemons so I can make these pancakes and request them on all my special days (bday, Mother’s Day, Wednesdays . . . ) I hope you enjoy them, too!

Lemon Curd Pancakes

6 large eggs, separated

6 Tbsp melted butter

1 1/2 cups cottage cheese

Juice from one lemon

Zest from one lemon

5 Tbsp sugar

1/2 tsp salt

1 cup flour

Beat egg whites until soft peaks form.  Set aside.   In separate bowl, combine egg yolks, butter, and cottage cheese. (Note: You can gently blend up the cottage cheese if you prefer a smoother consistency.)   Add lemon juice and zest.  In small bowl, combine sugar, salt and flour. Add to batter.  Gently fold in egg whites until completely incorporated.    Cook on preheated griddle, prepared with cooking spray, until brown on both sides.  Eat plain or with maple syrup.   

These store pretty well in the fridge if wrapped well.  We’ve taken them with us as snacks on hikes or long car rides.  They have a lot of protein and are very filling.