Lemon Curd Whole Wheat Pancakes
The best lemon curd whole wheat homemade pancakes, served with fresh raspberries and maple syrup.
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zest from 1/2 lemon
— (2 tbsp liquid egg whites)
low fat cottage cheese
— , rinsed and drained
— (you could also add 1 tbsp more, if you like your pancakes sweet)
whole wheat flour
Fresh raspberries to serve
Place all ingredients in the order listed above in a
and secure with the lid. Blend until smooth (1 minute).
Use 1/4 cup of batter per pancake. Pour over a heated (medium high) greased griddle pan. Cook for 1 minute, until bubbles break the surface of the pancake. Then flip and cook for 30 seconds.
Repeat the process with remaining batter. (make sure you grease the pan before each pancake).
Top with fresh raspberries and maple syrup.
Recipe makes 8-10 medium pancakes.
If you don't have buttermilk, combine 1 1/2 cups of dairy milk with 1 1/2 tbsp lemon juice. Stir and set a side for 5 minutes, until milk starts to curdle.
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Lyubomira from CookingLSL
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