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September 22, 2010 / amyjmcintosh


There’s three reasons why I love pancakes. 1. They are cakes. 2. They are cakes that are cooked in a pan. 3. They allow me to eat cake for breakfast. Three solid reasons, don’t you think?

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Last weekend, I borrowed some inspiration from Martha Stewart and whipped up a stack of pancakes with a difference – cottage cheese pancakes with lemon and raspberries. I stumbled upon this recipe via fellow food blogger, Hot Polka Dot who suggested throwing some raspberries on top.

I will be honest in saying they looked better than they tasted. My first few burned on the bottom and didn’t cook through in the middle, while the second lot fell apart when I tried to flip them. Next time, I’ll try beating the egg whites for less time as I have a feeling that I was a little over-zealous with the Mix Master.

That said, these pancakes are a refreshing departure from the bog standard variety thanks to the addition of cottage cheese, and I dare say that you’ll love them. Just don’t overbeat the egg whites like I did. On that note, here is the recipe for Martha Stewart’s cottage cheese pancakes with lemon.

Would you prefer wheat-free pancakes? Look no further!


Leave a Comment
  1. Robyn Spender / Nov 4 2010 7:23 am

    Well done. Am looking forward to seeing & reading more.

    • amyjmcintosh / Nov 4 2010 10:54 am

      Thanks for the lovely comment, Robyn! Let me know if you have any recipe requests. ­čÖé

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