Description
Twelve small cottage-cheese and scallion pancakes, three per serving.
Ingredients
Scale
- 1 cup Small-curd cottage cheese
- 2 eggs Large eggs
- 3/4 cup All-purpose flour
- 1/4 cup Whole milk
- 1 teaspoon Baking powder
- 1/4 cup Scallions, finely sliced
- 1/2 teaspoon Fine salt
- 1/4 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
Instructions
- Drain obvious free liquid from 1 cup small-curd cottage cheese. Whisk it with two eggs and 1/4 cup milk. Stir in 3/4 cup flour, 1 tsp baking powder, 1/4 cup sliced scallions, 1/2 tsp salt and 1/4 tsp pepper just until combined.
- Heat a large nonstick skillet over medium heat and add a little of the measured 2 tbsp olive oil. Drop roughly three tablespoons batter per pancake, making three at a time with room to flip.
- Cook approximately two to three minutes per side until golden and fully set through the center; repeat in about four batches with remaining oil and batter. Lower heat if the exterior colors before the middle cooks.
- Serve twelve provisional small pancakes as four portions of three. Measure actual batter yield, pan absorption, thickness and cooked center in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate: four skillet batches of about five to six minutes each; pan heat and thickness change timing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
Nutrition
- Serving Size: Three small pancakes