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NYT Cooking: These spectacular pancakes, adapted from a Marion Cunningham recipe, are made with cottage cheese, lemon peel and beaten egg whites, which makes them puff up like a soufflé. You have to whip the egg whites using an electric mixer, so this is definitely a weekend or holiday affair, but goodness, are they ever worth it. Serve with blueberries or raspberries and a dollop ...
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Lemon pancakes Use half the sugar and ricotta cheese.

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Serve with blueberries or raspberries and a dollop .

NYT Cooking: These spectacular pancakes, adapted from a Marion Cunningham recipe, are made with cottage cheese, lemon peel and beaten egg whites, which makes them puff up like a soufflé. You have to whip the egg whites using an electric mixer, so this is definitely a weekend or holiday affair, but goodness, are they ever worth it. Serve with blueberries or raspberries and a dollop ...

Marion

Marion Cunningham’s Lemon Pancakes

Marion

NYT Cooking: I had one of the great breakfasts of my life on San Juan Island, north of Seattle, in a dockside coffee shop The grated hash brown potatoes there were cooked in thin sheets and run under the broiler beneath a handful of grated cheese to create crisp pancakes that could be used as a platter on which to serve fried eggs, or as a hat to top them, depending on%...

Roasted Potato Hash

NYT Cooking: I had one of the great breakfasts of my life on San Juan Island, north of Seattle, in a dockside coffee shop The grated hash brown potatoes there were cooked in thin…

A little bit of lemon juice, some gorgeous blueberries, ricotta cheese, a pinch of salt and a bit of vanilla, and finally that last touch of maple syrup and butter, combine together in a glorious harmony to create these gorgeous pancakes.

Lemon Blueberry and Ricotta Pancakes - Lemon juice, blueberries, ricotta cheese, pinch of salt and vanilla, and finally that last touch of maple syrup.

This is the most basic recipe for a slightly thick pancake. It's just as easy to make a quick homemade batter as it is to open a box mix, which needs ingredients added to it anyway. And using organic ingredients seems to give the pancakes a cleaner and truer flavor. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Old-Fashioned Pancakes

Martha's Dutch baby pancake is inspired by a now-famous recipe from writer and editor David Eyre that was featured in the New York Times in

NYT Cooking: Basic pancakes are simple to throw together and are guaranteed to delight a crowd. But go one step further, separating the eggs and beating the whites, and you turn the ordinary pancake into something almost soufflé-like. These also contain ricotta, for extra richness that doesn't weigh the pancakes down.

Light, Fluffy and Rich Pancakes

This recipe is by Mark Bittman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.

INGREDIENTS2 bananas2 eggs¼ cup peanut butter½ cup oats¼ cup dark chocolate chips¼ teaspoon saltPREPARATION1. Mash bananas in a large bowl until smooth. Mix in eggs and peanut butter until well combined, then mix in remaining ingredients. 2. Heat a skillet to medium and add in a scoop of the pancake batter. Smooth out to form an even layer. Cook for about 2-3 minutes until you start to see bubbles releasing from the top of the batter. Flip and cook until the other side is golden brown…

You're Gonna Fall In Love With Breakfast When You Try These Healthy Banana Pancakes

You& Gonna Fall In Love With Breakfast When You Try These Healthy Banana Pancakes

The secret to these fluffy, moist pancakes is fresh ricotta cheese and egg whites. The best part: the buttery, sweet apples piled on top.

Lemon-Ricotta Pancakes with Caramelized Apples

For the ultimate pancakes, use fresh ricotta cheese and finely grated lemon zest. For a topping that is special and seasonal, try this quick sauté of apples with butter, sugar and cinnamon.

Icebox Cafe's lemon ricotta pancakes

Icebox Cafe's lemon ricotta pancakes

The lemon ricotta pancake made at the Ice Box Cafe in Miami Beach is served with whipped cream cheese.

NYT Cooking: This moist loaf, made with olive oil and yogurt, is less sweet and more complexly flavored than most zucchini breads. Grated lemon zest gives a gentle brightness, while brown sugar adds a caramel sweetness, and cinnamon makes it spicy and rich. Serve slices plain or buttered, or spread thickly with cream cheese for a more tangy and luscious variation.

Olive Oil Zucchini Bread

NYT Cooking: moist zucchini bread with olive oil and yogurt, less sweet and more complexly flavored than most zucchini breads.

NYT Cooking: Fresh eggs, whether purchased at the farmers’ market or taken from your own home coop, are a great start to any recipe that calls for eggs. This one is adapted from “The Fresh Egg Cookbook” by Jennifer Trainer Thompson and gives the eggs the unlikely partners of plain Greek yogurt and fresh mint. It’s served with pita or flatbread. A strange combination? You won’t think so once you’ve started to eat.

Poached Eggs With Mint and Yogurt

NYT Cooking: Fresh eggs, whether purchased at the farmers’ market or taken from your own home coop, are a great start…

NYT Cooking: This lighter, brighter version of the classic Italian pasta dish is adapted from one found in “Almost Meatless: Recipes That Are Better for Your Health and the Planet” by Joy Manning and Tara Mataraza Desmond. It is incredibly simple – if you can chop vegetables, boil water and whisk eggs, you can make this dish – but it's also indubitably luxurious. Everyone will think you slaved for hours whe...

Springtime Spaghetti Carbonara

NYT Cooking: This lighter, brighter version of the classic Italian pasta dish is adapted from one found in “Almost Meatless: Recipes That Are Better for Your Health and the Planet” by Joy Manning and Tara Mataraza Desmond. It is incredibly simple – if you can chop vegetables, boil water and whisk eggs, you can make this dish – but it's also indubitably luxurious. Everyone will think you slaved for hours whe...

bunpancake

bunpancake

NYT Cooking: These spectacular pancakes, adapted from a Marion Cunningham recipe, are made with cottage cheese, lemon peel and beaten egg whites, which makes them puff up like a soufflé. You have to whip the egg whites using an electric mixer, so this is definitely a weekend or holiday affair, but goodness, are they ever worth it. Serve with blueberries or raspberries and a dollop ...

NYT Cooking

Marion Cunningham’s Lemon Pancakes

Recipe from

The New York Times

clock
25 minutes
Ingredients
Vegetarian ∙ Makes 12 three-inch pancakes
Produce
  • 1 tbsp Lemon, zest
Refrigerated
  • 3 Eggs
Baking & Spices
  • 1/4 cup All-purpose flour
  • 1/4 tsp Salt
  • 2 tbsp Sugar
Dairy
  • 1/4 cup Butter
  • 3/4 cup Cottage cheese

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