Lemon Pancakes with Strawberry Butter
Start your morning with Lemon Pancakes with Strawberry Butter! Make tender, fluffy pancakes using Swans Down® Cake Flour, fold in bright lemon zest, and top with sweet, fruity strawberry butter for a fresh, flavorful breakfast everyone will love.
Ingredients
- 1/2 cup – whole milk ricotta cheese
- 1/4 cup – small-curd cottage cheese
- 1/4 cup – butter, melted
- 1/4 cup and 1 tablespoon – Swans Down Cake Flour, unsifted
- 3 – egg yolks
- 3 – egg whites
- 2 tablespoons – sugar
- 1 tablespoon – grated lemon zest
- pinch – salt
- 1/4 teaspoon – cream of tartar
STRAWBERRY BUTTER
- 1/2 cup – butter, softened
- 1/4 cup – strawberry preserves
Directions
PLACE cheeses, butter, flour, egg yolks, sugar, zest and salt in food processor or blender.
Process until batter is smooth. Beat egg whites until foamy. Add cream of tartar. Beat until stiff peaks form. Fold whites into batter.
HEAT a griddle until hot. Lightly butter griddle; pour batter into 3-inch rounds. Cook until golden brown. Turn over; cook about 1 minute longer. Serve with strawberry butter.
STRAWBERRY BUTTER: Mix butter and preserves until well combined.
