Makes20 (3-inch) pancakes
- Active time:40 min
- Start to finish:40 min
February 2006
Versatile enough for a sweet pie or a savory dip, cottage cheese lends creaminess without weighing you down.
-
1/3
cup
chopped onion
-
1/4
teaspoon
salt
-
1/4
teaspoon
black pepper
-
7
tablespoons
unsalted butter, melted
-
1 1/2
cups
whole-milk cottage cheese
-
3
large eggs
-
6
tablespoons
all-purpose flour
-
Preheat oven to 200ºF.
-
Cook onion, 1/8 teaspoon salt, and 1/8 teaspoon pepper in 2 tablespoons butter in a small heavy skillet over moderately low heat, stirring occasionally, until golden brown, about 12 minutes. Transfer to a bowl, then add cottage cheese, eggs, flour, 1/4 cup butter, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper and whisk until combined.
-
Brush a 12-inch nonstick skillet with some of remaining butter and heat over moderate heat until hot but not smoking. Working in batches of 5, scoop 1/8-cup measures of batter into skillet and cook until undersides are golden brown, 1 to 2 minutes. Flip and cook until undersides are golden brown and pancakes are cooked through, 1 to 2 minutes more. Transfer to a baking sheet and keep warm in oven. Brush skillet with butter between batches if necessary.
