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.



1/2 pint blackberries

1 pint strawberries, sliced

3 tablespoons GOLDEN BLOSSOM HONEY, warmed

Gently toss berries with honey. Set aside.


1 cup low fat cottage cheese


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

Honey Tips

Honey Is One of the Oldest Foods

Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.


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