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The Inn at Richmond Bed and Breakfast
Lemon Cottage Cheese Pancakes with 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!
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