Cottage Cheese Pancakes
Serves: 6
Gideon Batz
1 January 1970
Based on User reviews:
52
Spice
57
Sweetness
47
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Onion (chopped)1 tsp
Salt1 tsp
Black Pepper7 tbsps
Unsalted Butter (melted)3 large
Egg6 tbsps
All-Purpose FlourDirections:
1
Preheat oven to 200°F
2
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
3
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
4
Brush a 12-inch nonstick skillet with some of remaining butter and heat over moderate heat until hot but not smoking
5
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
6
Flip and cook until undersides are golden brown and pancakes are cooked through, 1 to 2 minutes more
7
Transfer to a baking sheet and keep warm in oven
8
Brush skillet with butter between batches if necessary
9
Preheat oven to 200°F
10
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
11
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
12
Brush a 12-inch nonstick skillet with some of remaining butter and heat over moderate heat until hot but not smoking
13
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
14
Flip and cook until undersides are golden brown and pancakes are cooked through, 1 to 2 minutes more
15
Transfer to a baking sheet and keep warm in oven
16
Brush skillet with butter between batches if necessary