So light and the lemon syrup is so good.
Serve with fresh fruit on the side.
1 c. low-fat cottage cheese (Daisy)
½ c. low-fat plain yogurt
½ c. low-fat sour cream (Daisy)
2 eggs
1 t. vanilla
1-1/4 c. unbleached all-purpose white flour
1/3 c. white sugar
1 t. baking soda
½ t. baking powder
dash of salt
Fresh raspberries or blueberries, optional.
1 egg, beaten
1 c. white sugar
zest of 1 lemon
juice of 1 lemon
¼ c. water
½ c. butter
dash of salt
In a large bowl, combine the cottage cheese, yogurt, sour cream, vanilla and eggs.
In a second bowl, combine flour, sugar, baking soda, baking powder and salt.
Combine the wet and dry mixtures (batter will be thick).
Heat a griddle to medium (350 degrees). Lightly brush griddle with butter or oil.
Place ¼ cup of batter on the griddle and spread out a little bit using the back of a spoon, to desired thickness.
Turn when the tops bubble and edges begin to dry. It will take about 3 minutes per side to cook. Continue until all the batter has been used.
Serve with lemon sauce along with fresh raspberries or blueberries.
LEMON SYRUP: Place all ingredients in a medium saucepan, over medium-high heat, stirring occasionally. Bring just to a boil before pouring into a small pitcher. Serve with warm pancakes