Pancake Day – Lemon & Cottage Cheese Pancakes

Shrove Tuesday is also called Pancake Day, especially by those of us looking for any excuse to celebrate that delicious breakfast food. It should really be a national holiday, a day of eating pancakes with fruit and maple syrup for breakfast, maybe a grilled vegetable and provolone crepe for lunch, Korean pancakes speckled with spring onions for dinner and some beautiful cream cheese blintzes for dessert after.

As lovely as that sounds, most of us tend to save our pancake indulgences for rare Sunday breakfasts. But on Pancake Day, let’s all give in and have a pancake at any meal we like. If you’re craving a perfect but traditional pancake that can serve as a canvas for your creativity here’s our recipe for Perfect Pancakes. And if you’re looking to get a little more elaborate, try these Lemon and Cottage Cheese Pancakes with some berries and maple syrup tonight. These tangy and bright pancakes go beautifully with anything from fresh fruit to Nutella smeared across the top, however you want to indulge.

Lemon & Cottage Cheese Pancakes


1 cup Flour
2 tbs Powdered Sugar (it’s okay to use regular sugar too if you prefer)
1/2 tbs Baking Powder
1/4 tsp of Salt

3 tbs Lemon Juice
1 tbs Lemon Zest
2 Eggs
1/4 tsp Vanilla extract
1/2 cup Cottage Cheese, Ricotta or Paneer, smashed up
1/2 cup or enough Milk to make a thick batter


Sift together all dry ingredients and set them aside. In another bowl, whisk your egg yolks and then mix in the cottage cheese, lemon juice and zest, vanilla extract and milk.

Add in your dry ingredients and whisk to make a smooth, thick batter.

Heat your pan and use the tiniest bit of oil or butter to grease the pan. Pour half a ladle full of batter on to the pan. When you see bubbles forming on the top of the pancake, flip the pancake to let it cook on the other side as well, about 20-30 seconds.

Serve your stack of pancakes with butter, maple syrup, fruit and great conversation.


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