Honey-Lemon Cottage Cheese Pancakes

Source:  Better Homes and Gardens Magazine

Last year, Tyler and I quickly made these pancakes before a Formula One race started.  The good thing about them is that they have a lot of added protein from adding a carton of cottage cheese.  They are light and a little more dense at the same time.  8000 times better than box mixes.

6 eggs
1 - 16-ounce carton cottage cheese
2 tablespoons honey
2 tablespoons unsalted butter, melted
2 teaspoons vanilla
1 teaspoon lemon zest
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Butter, maple syrup, and/or berries or fruit or nuts or whatever

In a large bowl, stir to combine the eggs, cottage cheese, honey, butter, vanilla, and zest.  Add flour baking powder, baking soda, and salt.  Stir just until moistened.  (Batter should be slightly lumpy.)

Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet.  Cook over medium about 2 minutes.  Flip when top is bubbly and edges are slightly dry.  Cook an additional 2 minutes or until both sides are brown.  Keep warm in a 200 degree F oven while cooking remaining pancakes.  Serve warm with butter, maple syrup, or toppings of choice.  Makes 4 servings.

Each serving:  341 calories, 1 gram fat, 205 mg cholesterol, 792 mg sodium, 43 grams carbohydrates, 1 gram fiber, 17 grams sugar, 17 grams protein