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

How Honey Is Created

Honey is created when bees mix plant nectar, a sweet substance secreted by flowers, with their own bee enzymes.


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