Lemon Souffle Pancakes with Berries

These lemony pancakes are light as air for a special summer breakfast. If blackberries are unavailable, use your favorite fresh fruit.

Ingredients

Berries:
1/2 pint blackberries
1 pint strawberries, sliced
3 tablespoons GOLDEN BLOSSOM HONEY, warmed
Gently toss berries with honey. Set aside.
Pancakes:
1 cup low fat cottage cheese
1 tablespoon GOLDEN BLOSSOM HONEY
2 tablespoons lemon juice
2 teaspoons grated lemon zest
2 tablespoons canola oil
3 eggs, separated
2 teaspoons baking powder
1/2 cup flour
1/4 teaspoon salt

Directions

In a blender or food processor, combine cottage cheese, honey, lemon juice, zest, oil, 3 egg yolks, baking powder, flour and salt. Blend until smooth. Pour into a bowl.

Beat egg whites just until stiff peaks form. Carefully fold into batter until well incorporated.

Heat a greased griddle over medium heat until a drop of water sizzles on surface. Pour batter, 1/3 cup at a time onto surface. Cook approximately 2 minutes on each side until golden brown and cooked through. Serve topped with fruit.

Serves: 4


golden blossom honey product