Cottage Cheese Pancakes

The recipe you didn't know you needed

Cottage Cheese Pancakes
Makes: 4 servings

This is one of the best recipes I have, even though it seems kind of unassuming. But they’re so good that Birdy and I eat these a lot whenever she’s home—like, compulsively. It’s mostly only running out of cottage cheese that slows us down. If you have Eastern European relatives, then you will know what I mean when I describe them as a little bit like blintzes, but with the filling and crepe all mixed together: tender, delicate, and so tasty. They’re also high-protein and low-carb, if that’s your jam. And really easy. Please note that the recipe scales down easily: you can even ¼ it to make the perfect serving for one person.

Ingredients

1 1/3 cups full-fat (4%) cottage cheese

4 eggs

4 tablespoons flour (all-purpose or gf all-purpose, or experiment with whole-grain or almond)

3 tablespoons melted butter (plus more butter for greasing the pan and serving)

¾ teaspoon kosher salt (or half as much table salt)

Instructions

1. Heat a skillet or griddle over medium-low heat while you prepare the batter. Honestly, the better will likely be done before the pan is even hot. This comes together quickly.

2. Put all the ingredients in a blender and blend until it looks liquidy and homogenous. This is a thin batter. That’s okay! It’s good!

3. Butter the skillet (which should be hot by now), then pour in bloops of batter so that they spread into 3- or 4-inch circles. Cook until the underside is deeply golden and the edges are starting to look dry, then flip and cook until the other side is golden (around 5 minutes altogether). You can keep these warm on a platter in a 275-degree oven while the rest cook, if you like.

4. Serve with butter and fruit, or, honestly—and this is my favorite way—completely plain.