This post is sponsored by Gay Lea.
It’s Sunday. Time for a leisurely breakfast and a read of the weekend papers we might not have got to from yesterday. Sometimes on Sunday if we’re lucky, one of us will head out to the local bakery to pick up some baked goods to enjoy with our coffee and papers although more often than not, we think about it but don’t get around to it. Wouldn’t it be great to have a quick and easy breakfast on hand that felt “Sunday indulgent” for mornings like this? Even better, wouldn’t it be wonderful if that breakfast kept you going all morning helping you power through your laundry, cleaning or anything else on your list of chores (because, sometimes, let’s be honest, those baked goods don’t exactly fill you up)? Well you’re in luck because I have the perfect breakfast for you – ready in around 30 minutes and very “hands off” (so you can even get it started pre-coffee!).
These pancakes are made with a serving of Nordica Smooth Lemon Cottage Cheese, some lemon zest and poppy seeds so they taste exactly like your favourite lemon poppyseed muffins (only better!). The mix comes together quickly and makes six 10 – 15 cm pancakes, enough for two hearty breakfasts or six smaller appetites. Topped with a drizzle (ok, maybe a bit more than a drizzle) of maple syrup and fresh blueberries, these are a fresh way to start the day and, thanks to the protein in the cottage cheese, they fill you up nicely.
Lemon poppyseed pancakes
Lemon poppyseed pancakes with cottage cheese to keep you going all morning!
- 2 eggs
- 100 g (1/3 cup) Nordica Smooth Lemon Cottage Cheese
- 1/2 cup skim milk
- 1/2 tablespoon lemon zest
- 150 g (1 cup ) all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon poppy seeds
- Vegetable oil to grease the skillet
- Maple syrup
- Lemon zest for garnish
- Whisk together eggs, cottage cheese, and milk until smooth.
- In a separate bowl, whisk the flour, baking powder and poppy seeds.
- Add the dry ingredients to the eggs, whisking until well-combined.
- Pour about ½ tablespoon oil into the skillet and wipe to distribute evenly around the pan with some paper towel.
- Heat the skillet over medium heat then, using a ¼ cup measure, drop the batter into the pan. Use the back of a spoon to smooth the mixture out so you have a pancake around 10 -15 cm in diameter.
- Cook for 1 - 2 minutes on each side until lightly golden and cooked through.
- Serve with maple syrup and topped with blueberries and a sprinkle of lemon zest.
What about you? What’s your favourite twist on a breakfast favourite?
Disclosure: I am part of the PTPA Brand Ambassador Program with Gay Lea, and receive compensation as part of my affiliation with this group. As always, opinions expressed here are my own and I only write about/ recommend products I use and love. If you know me in real life or follow me on social media, you’ll know that writing a French food cookbook requires ridiculous amounts of butter so this campaign is a perfect fit 😉