This Thursday, 9/26, marks one of the yummiest foodie holidays, National Pancake Day. This may come as a surprise, pancakes are considered the oldest breakfast food in history, dating back over 30,000 years. It’s easy to see why they’ve been a part of breakfast for so long, they’re easy to make, they keep you full, and they can be tailored to suit anyone’s tastes. Whether you call them Johnnycakes, griddle cakes, hot cakes, or flapjacks, it’s almost time to heat up the griddle, warm up the butter, and bring out the syrup to celebrate National Pancake Day! Try this delectable pancake recipe featuring local Clover Sonoma organic cottage cheese.

Lemon Cottage Cheese Pancakes

Light and fluffy with a subtle tangy sweetness.

Ingredients

• 6 eggs, lightly beaten
• 16 oz. Clover Sonoma Organic Cottage Cheese
• 3 tablespoons Clover Sonoma European Style Unsalted Butter, melted
• 2 teaspoons vanilla extract
• 1 tablespoon brown coconut sugar, optional
• 1 tablespoon lemon zest
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Butter, for serving
• Maple syrup, for serving

Directions

Stir together the beaten eggs, cottage cheese, melted butter, and vanilla extract in a mixing bowl.

Add the brown coconut sugar (if using), lemon zest, flour, baking powder, baking soda, and salt to the mixing bowl. Stir together until incorporated. The batter should be lumpy.

Bring a lightly greased griddle or heavy skillet to medium heat. Once hot, in batches to scoop up the batter and add to the griddle/skillet. Cook until golden brown and flip and cook to golden brown. Transfer the cooked pancakes to a plate. Repeat with remaining batter.

Serve warm with butter, maple syrup and a side of thick sliced Bianchini’s bacon.

Servings 16 pancakes