LEMON PANCAKES

~ What to Cook When You Don't Feel Like Cooking, written by Caroline Chambers

1 c. cottage cheese

2 eggs

1 1/2 c. whole milk

2 T. maple syrup, plus more for serving

2 T. neutral oil

2 t. vanilla

1 lemon

2 c. flour

2 1/2 t. baking powder

1/2 t. baking soda

1 t. kosher salt

4 T. unsalted butter, plus more for serving. 

Preheat a nonstick skillet or griddle over medium heat. Place cottage cheese in mixing bowl and smash curds as small as possible. Mix in eggs, milk, syrup, oil, and vanilla. Grate lemon zest directly into bow and mix well. 

Dump dry ingredients over cottage cheese mixture in the following order - flour, baking powder, baking soda, and salt. Sift dry ingredients together with fingers or a fork. Mix into wet ingredients until slightly lumpy. Let mixture rest for 5 minutes.

Melt 1 tablespoon of butter in preheated pan and stir until well-coated. Add batter in whatever size you'd like your pancakes to be. Cook about 3 minutes or until bottom is golden brown and bubbles on top are popping. Flip and cook 2-3 minutes or until other side is golden brown. Repeat batches until all batter has been used, adding more butter whenever pan looks dry. Serve with butter and maple syrup.

Makes about 17 3-inch pancakes

Notes: I skip the butter and maple syrup as condiments in favor of eating them plain or with frozen berries that have simmered down to a sauce. If you like lemon pancakes, you could also try these lemon ricotta pancakes with blueberry sauce.