Recipe: Lemon Pancakes From Four Seasons Los Angeles

During a stop at Culina, Modern Italian at Four Seasons Hotel Los Angeles at Beverly Hills, our Around the World blogger Rachelle Lucas dined on these gourmet pancakes and fell in love. Luckily, Executive Chef Ashley Charles James shared the recipe so Rachelle (and you) can make them at home. Check out the other great recipe Rachelle picked up during her stay, and follow her adventures Around the World.

This morning, instead of a typical breakfast of fresh-squeezed juices characteristic of the svelte LA set, I was lured into something a bit more indulgent: Lemon cottage cheese pancakes. They were light, creamy, dusted with soft powdered sugar and served with a side of house-made strawberry preserves. The zesty lemon mixed with the sweetness of the pancake is a terrific blend of Southern Italy’s flavours and Southern California’s decadence.

Lemon Cottage Cheese Pancakes

Ingredients:

1 cup fresh eggs (about 4 large eggs)
1/2 pound sugar
4 whole lemons, zested and juiced
1/2 cup non-fat milk
1 1/2 cups cottage cheese
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon lemon oil

Directions:

Beat the eggs, sugar, lemon juice and oil.
Add the milk and mix well.
Sift the dry ingredients into the egg mixture and mix.
Fold in the cottage cheese.

Place 2 heaping tablespoons on the griddle and cook for 3 minutes on either side.

Dust with powdered sugar and serve.