Pre-Script: Sorry for the absence and lack of blog posts recently. I’ve been traveling a LOT (I mean a LOT) for business and a vacation, so I haven’t been around much. I also haven’t been cooking much, which means nothing to blog about. However, these amazing pancakes lured me out of my dark cave and I just have to share.
Lemon-Cottage Cheese Pancakes. They are out-of-this-world good. My husband and I first had them when we went on our anniversary trip to Sonoma Mission Inn & Spa. We ate at the Big 3 Diner there at the Inn and got these pancakes as part of our breakfast. We were in heaven. We loved them so much we ordered them a second time, the morning we were checking out.
Big 3 Pancakes:
I then ran out on the internet to see if I could find the recipe. I DID! They are identical. I made them yesterday morning for brunch. My husband and I are calling them “Crack Pancakes”. They are entirely too good and too addicting.
My Pancakes:
We love them so much, we decided we need to show them off to our friends and have a brunch. (Yeah, we’re weird. haha!) 
GO MAKE THEM! You’ll get addicted, too. (I cut the below recipe in half)
Lemon-Cottage Cheese Pancakes
Chef Robert Champagne of Big 3 Diner at Sonoma Mission Inn and Spa – Sonoma, CA
Adapted by StarChefs
Yield: 8 to 10 Servings
Juice and zest of 5 lemons
12 egg yolks
1 cup powered sugar
1 quart low-fat cottage cheese
1 cup all-purpose flour
6 egg whites, whipped into soft peaks
4 ounces clarified butter
Kosher salt to taste
Crème fraiche (optional)
In a large bowl, mix lemon juice, lemon zest, egg yolks, powdered sugar, cottage cheese, and flour. Fold in the whipped egg whites; add clarified butter and season to taste with kosher salt.
Serve garnished with a thinly sliced lemon twist and powdered sugar. On the side serve crème fraiche and warmed real maple syrup.
