Easter is on Sunday and I am pretty excited. I have always enjoyed the holiday. When I was a little girl, I would wake up super early to try and find the Easter bunny. I never found him, but my dad always did a great job at hiding the eggs and baskets filled with candy and toys. I also loved getting all dolled up for church. My sister and I always picked out frilly Easter dresses with bonnets, gloves, lacey socks, and cute shoes.
We would also celebrate by eating a special Easter brunch. My dad usually made French toast or his famous cinnamon rolls. I don’t think I will wear a bonnet this year or go on an egg hunt, but we will make Easter brunch. Josh requested Lemon Cottage Cheese Pancakes with Strawberries-they are his favorite. I am sharing the recipe today in case you want to make them for your Easter brunch.
The pancakes are easy to make, so if you are having company over, don’t worry. You can whip these pancakes together in no time. The cottage cheese keeps the pancakes moist, but not dense, they are light and delicate. The lemon zest and juice adds a nice burst of spring to the pancakes. I love that these pancakes are good for you too-an added bonus. I use whole wheat flour, egg whites, and the cottage cheese is a great source of protein. There is no butter or oil involved, but you will never know. These pancakes are a real treat.
Don’t forget to top the pancakes off with fresh strawberries. I like to cut up the strawberries and dress them with fresh lemon zest and juice. It brings out the lemon flavor even more. If you want to splurge a little-go ahead and add whipped cream too.
I am looking forward to lemon cottage cheese pancakes on Sunday. I hope you will be making them too.
