Lemon Curd Pancakes. my be for a Mothers Day treat

[Guest guest]

Lemon Curd Pancakes

These light lemony pancakes are moist and are perfectly paired with light

maple syrup or caramelized bananas and toasted walnuts.

and a NICE BIG BOWL of RED Raspberries...

..by blendtec kitchens

1 lemon peeled for zest

1 1/2 C low-fat buttermilk

2 lg eggs (1 whole egg and 1 egg white) dump one of the egg yokes.

1/3 C low-fat cottage cheese

3 Tbsp brown sugar( or sweetener of choice)

1 1/2 C whole wheat flour

1 tsp baking soda

1/2 tsp kosher salt

Use a paring knife to peel entire lemon for zest. ( use the lemon for some yummy

whole fruit Margarita's later in the day )

Add zest pieces with remaining ingredients to blender carafe in order as listed

and secure lid. Blend med speed

Pour 1/4 cup of batter per pancake onto heated greased griddle or other pan.

Cook about 1 minute or until bubbles break the surface of the pancake and the

underside is golden brown. Flip and cook for about 30 seconds or until done.

Repeat with remaining batter.

Serve immediately or keep warm in the oven at 200F loosely wrapped in foil