The Inn at Richmond
Bed and Breakfast

Richmond, Massachusetts

Specialty Recipe

Lemon Cottage Cheese Pancakes
with Poppy Seeds

Ingredients

1 cup cottage cheese (I use 1% low-fat cottage cheese)

4 eggs

1/2 cup all-purpose flour

4 Tablespoons butter or margarine, melted and cooled

3 Tablespoons fresh lemon juice

1 teaspoon (or more to taste) grated lemon zest

1 Tablespoon poppy seeds

In the large bowl of mixer, blend cottage cheese. With mixer running, add eggs and flour. Blend well. Slowly pour in butter or margarine. Blend well. By hand, mix in lemon juice, lemon zest, and poppy seeds. Blend well. Mixture should be thick.

Cook on hot greased griddle until golden. Do not overcook. The pancakes should be moist and spring back to the touch. Serve hot garnished with fresh raspberries or lemon slices and powdered sugar. Heat raspberry syrup and serve with pancakes. Enjoy!

Serves: 4

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)