“The word “power” just ruins my idea of breakfast.” Marian Cunningham
I was out of town last week and I missed the final Thursday in March. So I am a day late but not a dollar short with the subject of this post. For my final salute to female chef’s I am going to talk about Marian Cunningham. Marian had a great love for cooking and a great deal of curiosity about the art of preparing food. She also was sadly an agoraphobic. At the age of 50 she read in the paper that James Beard was giving a cooking class in her area. She bravely forced herself out of the house and went to the class. James apparently took a great liking to her and eventually made her his assistant for the classes. She went on to have a career of her own and received the honor of being asked to revise the Fannie Farmer Cookbook. Her revisions were published in 1975 and 1990 respectively. Marian was very fond of breakfast gatherings. She was 65 years old when she published the first cookbook under her own name, The Breakfast Book. In the introduction, she said that there were almost no books on breakfast, a meal she loved for its “honest simplicity” and for remaining “pure” amid all the stylish food trends, so I am going to share her recipe for pancakes.
Marion Cunningham’s Lemon Pancakes
- 3 eggs, separated
- ¼ cup all-purpose flour
- ¾ cup cottage cheese
- ¼ cup (half a stick) butter, melted, plus more butter for greasing skillet
- 2 tablespoons sugar
- ¼ teaspoon salt
- 1 tablespoon grated lemon zest
- In a bowl, stir together the egg yolks, flour, cottage cheese, butter, sugar, salt and lemon zest until well mixed. In the bowl of a stand mixer, beat the egg whites until they hold stiff peaks.
- With large spoon or spatula, fold whites into yolk mixture, stirring gently until there are no yellow or white streaks.
- Heat skillet or griddle over medium heat. Grease lightly and spoon out about three large tablespoons of batter for each pancake. Cook slowly for about 1 1/2 minutes, then turn pancake over and cook for about 30 seconds. Keep pancakes warm in 250-degree oven until ready to serve.
Special Notes: This recipe is the New York Times variation and these are the Time’s notes – These spectacular pancakes, adapted from a Marion Cunningham recipe, are made with cottage cheese, lemon peel and beaten egg whites, which makes them puff up like a soufflé. You have to whip the egg whites using an electric mixer, so this is definitely a weekend or holiday affair, but goodness, are they ever worth it. Serve with blueberries or raspberries and a dollop of plain yogurt.
Doesn’t this recipe sounds like a lovely Easter morning breakfast?
See you soon, 🐣🐰Bernadette