These are thin, tangy pancakes made from cottage cheese and pineapple right from the container, needing only flour and egg to hold together. They fry up tender and slightly sweet, ready in one pan while you clear your plate.

Serves 2. 20 minutes, 18 at the stove.

About 270 calories a serving, 10 g protein, 13 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

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1. Pour the entire container of cottage cheese with pineapple into a bowl. Crack 1 large egg into it, add 1/4 cup flour and 1/4 teaspoon salt, and stir until just combined, leaving small lumps.
2. Set a skillet over medium-high heat and add 2 tablespoons oil. When the oil shimmers, drop 4 heaping spoonfuls of batter onto the hot pan and flatten each with the spoon to a circle about 3 inches wide. Fry for 2 minutes without moving them.2 min
3. Flip each cake and cook for another 1 to 2 minutes until the second side is pale gold and the edge feels set when you press it with the spoon. Transfer to your plate and cook the remaining batter in two more batches, using 1/2 tablespoon more oil for each batch if needed.2 min

Note Swap a beaten egg white for the whole egg to lighten them. Leftovers keep two days in the fridge and reheat in a dry pan over medium heat for one minute per side. Serve them warm with a spoonful of sour cream or yogurt on top and a side salad.