Did you watch a panda bear eat bamboo this weekend?
I guess, if you did too, then we’re not that impressive. But…if it’s just me…then I’d call that pretty impressive. Yes, I’m a complete child and do backflips over going to the zoo.
And after an entire day spent making my wedding favors, well a trip to the zoo was more than needed.
I received quite a bit of flack and strange looks from people when all I wanted for my birthday was to go to the zoo…and then it rained and I didn’t get to go. So then the next weekend, in St. Louis, while visiting my parents, we all went to the zoo and pretended it was my birthday again…
Well then here comes my fiance’s birthday and it just so happens to be the weekend that his company gets free admittance into the zoo…and that’s where he suggested we go! See! I’m not the only child here! The zoo rocks!
He insists he wasn’t going “for his birthday”…um, yeah ok, whatever that means.
Well, now his birthday weekend is over. Another zoo trip under our belt. 128 wedding favor bags stuffed with Cinnamon Spice Candied Nuts done. And only 5 days until our wedding.
That calls for pancakes! Right? Just go with me on this one…
I’m loving these Lemon Cheesecake Hot Cakes. They’re based on a recipe for lemon ricotta hot cakes, but since I only had cottage cheese, I made them cheesecake. And that was an excellent choice! And mine happen to be gluten-free (though you could use some whole wheat flour instead if you prefer). And because I prefer the term “hot cakes” sometimes, well then that’s what I’m calling them.
- Zest and juice of 1 lemon
- ½ cup low-fat (2%) cottage cheese (small curd)
- ½ cup milk
- ½ Tbs. honey
- 3 Tbs. unsweetened applesauce
- 1 egg yolk
- 2 egg whites
- ½ cup flour (I used a gluten-free blend)
- ½ tsp. baking soda
- ½ tsp. baking powder
- ½ Tbs. granulated Stevia
- In a small bowl, whisk the egg whites until they are frothy and hold a soft peak. Set aside.
- In a medium mixing bowl, combine the cottage cheese, milk, honey, applesauce and egg yolk. Stir to combine. Then, add the flour, baking soda, baking powder and granulated Stevia and mix well. The batter will be watery and lumpy.
- Fold in the egg whites until just combined.
- Heat a non-stick skillet over medium heat. Once heated, use a 1/3 cup measuring cup to scoop out batter (swirl the batter a little before making each hot cake) onto the skillet. Let the hot cake cook until it’s bubbly on top and the edges appear “dry”, then flip and cook on the other side (this is very quick, so only 2-3 minutes per side). Place the finished cake on a plate, cover with foil to keep warm, then finish cooking the rest of the batter
- These Lemon Cheesecake Hot Cakes cook very quickly and become very dark. They aren’t burnt, that is just their coloring. You may have to use a “scraping” motion to flip them and get them out of the skillet because the cottage cheese