Cottage cheese makes pancakes tender and protein-rich, a dinner that feels indulgent but takes twenty minutes. The blueberries come right in the batter and swirled on top, so you need nothing else to buy. Serve with a fried egg if you want dinner to feel more substantial.

Serves 2. 25 minutes, 20 at the stove.

About 350 calories a serving, 14 g protein, 25 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Whisk 2 eggs with 1 cup cottage cheese (reserve the blueberries from the container) until mostly smooth with small curds still visible; fold in 1/2 cup flour and 1/4 teaspoon salt until just combined.
2. Heat 2 tablespoons oil in a skillet over medium-high heat until shimmering; ladle 1/4 cup batter per pancake onto the hot pan and cook until the edges look set and the bottom is golden, about two minutes.2 min
3. Flip and cook the other side until golden, about one minute, while you scatter some of the reserved blueberries on top of each pancake as they finish; slide onto a plate and repeat with the remaining batter.1 min

Note Swap cottage cheese plain for this if you prefer to control the sweetness; stir 1/2 cup cottage cheese and the blueberries separately into the batter. Leftovers keep two days wrapped and reheat well in a low oven or toaster oven. Serve with a dollop of plain yogurt or a fried egg, or serve alongside a green salad to make it feel more like dinner.