Name: Lemon Zest Cottage Cheese Pancakes with Honey Almond Butter Swirl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 120 g (1/2 cup) Cottage Cheese: Full-fat recommended for richness.; 200 g (1 2/3 cup) All-Purpose Flour: Spoon and level for accurate measurement.; 30 g (2 tbsp) Granulated Sugar: Adjust to taste.; 1 tsp (5 g) Baking Powder: Ensure freshness for optimal lift.; 1/2 tsp (2.5 g) Ground Cardamom: Adds warm spice; nutmeg or cinnamon can substitute.; A Pinch of Salt: Enhances flavors.; 2 Large Eggs: Bind ingredients and add richness.; 180 ml (3/4 cup) Whole Milk: Whole milk yields tender pancakes.; 1 tsp Lemon Zest: Zest only the yellow part.; 2 tbsp (30 ml) Melted Unsalted Butter: For flavor and tenderness.; 3 tbsp (45 g) Honey Almond Butter: Equal parts almond butter and honey.; 2 tbsp (30 g) Sliced Almonds, Toasted: Adds crunch and nutty flavor.; 2 tbsp (30 g) Powdered Sugar: For glaze and dusting.; 2 tbsp (30 ml) Fresh Lemon Juice: For the glaze.; 8 g Extra Powdered Sugar for Glaze

Description

These Lemon Zest Cottage Cheese Pancakes are incredibly fluffy and flavorful, featuring a tangy cottage cheese base, bright lemon zest, and a swirl of homemade honey almond butter. Topped with a lemon glaze and toasted almonds, they’re perfect for a special breakfast or brunch.

Ingredients

Scale

120 g (1/2 cup) Cottage Cheese: Full-fat recommended for richness.
200 g (1 2/3 cup) All-Purpose Flour: Spoon and level for accurate measurement.
30 g (2 tbsp) Granulated Sugar: Adjust to taste.
1 tsp (5 g) Baking Powder: Ensure freshness for optimal lift.
1/2 tsp (2.5 g) Ground Cardamom: Adds warm spice; nutmeg or cinnamon can substitute.
A Pinch of Salt: Enhances flavors.
2 Large Eggs: Bind ingredients and add richness.
180 ml (3/4 cup) Whole Milk: Whole milk yields tender pancakes.
1 tsp Lemon Zest: Zest only the yellow part.
2 tbsp (30 ml) Melted Unsalted Butter: For flavor and tenderness.
3 tbsp (45 g) Honey Almond Butter: Equal parts almond butter and honey.
2 tbsp (30 g) Sliced Almonds, Toasted: Adds crunch and nutty flavor.
2 tbsp (30 g) Powdered Sugar: For glaze and dusting.
2 tbsp (30 ml) Fresh Lemon Juice: For the glaze.
8 g Extra Powdered Sugar for Glaze

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Instructions

Combine Dry Ingredients: Whisk flour, sugar, baking powder, cardamom, and salt.
Prepare Wet Ingredients: Beat eggs, then stir in milk, butter, cottage cheese, and lemon zest.
Combine Wet and Dry: Gently fold wet into dry until just combined.
Rest the Batter: Let batter rest for 10 minutes to hydrate flour.
Toast Almonds: Toast almonds until golden brown and fragrant.
Heat Skillet: Heat a non-stick skillet with butter over medium heat.
Cook Pancakes: Pour batter onto skillet, swirl in honey almond butter, and cook for 2-3 minutes per side.
Keep Warm: Transfer cooked pancakes to a warm plate.
Make Lemon Glaze: Whisk powdered sugar and lemon juice.
Plate and Garnish: Stack pancakes, drizzle with glaze, sprinkle with almonds, and dust with powdered sugar.

Notes

Resting the batter is crucial for tender pancakes. Don’t overmix to avoid tough results.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 2-3 pancakes
Calories: 350 kcal
Sugar: 25 g
Sodium: 200 mg
Fat: 18 g
Saturated Fat: 5 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 3 g
Protein: 12 g
Cholesterol: 100 mg