Pam shares a favorite recipe - "Lemon Pancakes"

Walter and Pam grow much of the ingredients used in the breakfasts served at Littleton's, in their kitchen herb garden located just outside the back door.

Pam has become a Maryland Master Gardener in 2006 and applies her knowledge and expertise in her own large kitchen garden that now spans two properties. She incorporates heirloom varieties of plants and vegetables, flowers and fruits, as part of her breakfast menu. As the growing season yields its produce, (for example, asparagus, broccoli, broccoli rob, mint, raspberries, alpine strawberries as well as a host of other delectable items), they are incorporated into the breakfast menu selection. One guest remarked that he wished he had his camera to photograph the food and garnish presentations and thoroughly enjoyed both the visual and savory breakfast elements that greeted him each morning of his stay.

Below is a recipe for Lemon Pancakes, a popular dish favored by Littleton's guests. These pancakes make you sit up and take notice. Serve them with fresh raspberries, raspberry syrup or make your own raspberry sauce as noted below and you will have a summer morning special all year long.

Ingredients:
6 eggs, separated
5 tablespoons sugar (substitute Splenda if needed and/or save 1 tablespoon for sauce)
1/2 cup pastry flour (all purpose may be substituted but sift first)
1/2 teaspoon salt

1/2 teaspoon lemon extract
1 1/2 cups cottage cheese
2 1/2 tablespoons grated lemon zest
1/2 cup (1 stick) butter, melted

3 cups fresh raspberries (save 1 cup for garnish)

Separate the eggs and beat the egg whites until they hold stiff peaks.
In another bowl, stir together the egg yolks, flour, cottage cheese, butter, sugar, salt, and lemon zest until well mixed. (I use the rotary egg beater I used for beating the egg whites.)

With a large spoon or a spatula, fold the egg whites into the yolk mixture. Gently stir until there are no yellow or white streaks. Heat a skillet or griddle over medium heat. Grease lightly and spoon out about 3 large tablespoons of batter for each pancake. Cook slowly for about 1 1/2 minutes, then turn the pancake over and cook about 30 seconds.

Raspberry Sauce: Put 2 cups of fresh raspberries in a 1 quart saucepan over a low heat and stir continuously until mixture is smooth and liquefied. Empty into food mill to remove seeds and place in sauce pan to mix with sugar and/or sweetener to taste. Drizzle sauce over pancake and garnish with remaining uncooked raspberries when ready to serve.

Makes 16 4-inch pancakes

In the summer when the berries are ripe and plentiful, Pam makes a raspberry sauce and garnishes the pancakes with freshly picked berries from her kitchen garden.

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