BRIGHT STARTS
Lemon Poppy Seed Cottage Cheese Pancakes
SERVINGS: 4 INGREDIENTS: Dry Ingredients 1 1/2 cups all-purpose flour 1 1/2 tsp baking powder 1/4 tsp salt 2 tbsp granulated sugar 1 tsp lemon zest 1 tbsp poppy seeds Wet Ingredients 1 cup cottage cheese 3/4 cup milk 2 large eggs 1 tsp vanilla extract 2 tbsp lemon juice 1 tbsp canola oil INSTRUCTIONS:
1. In a large bowl, whisk together the flour, baking powder, salt, sugar, lemon zest and poppy seeds. 2. In a blender, combine the cottage cheese, milk, eggs, vanilla, lemon juice and canola oil. Blend until mostly smooth. 3. Pour the wet mixture into the dry ingre- dients and stir gently until just combined. Let the batter rest for 5 minutes to allow it to hydrate. If needed, thin with 1 to 2 tbsp additional milk. 4. Heat a lightly greased skillet over medium heat. Pour about 1/3 cup batter per pancake onto the skillet. Cook for 2 to 3 minutes, or until bubbles form and the edges begin to set. Flip and cook for another 1 to 2 minutes, until golden brown.
THESE FLUFFY PANCAKES bring together bright lemon, crunchy poppy seeds and creamy cottage cheese for a breakfast that feels both fresh and comforting.
For extra lemon flavour, serve with a little lemon zest and warm maple syrup.
SAVOUR MANITOBA | SUMMER 2026 | 15
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