Cottage cheese makes pancakes tender and protein-rich, while the embedded strawberries add a burst of natural sweetness. This shelf holds everything you need for dinner that feels like breakfast, and tastes good hot or at room temperature if you have leftovers.

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.

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1. Whisk 2 eggs into 1 cup of the cottage cheese with strawberries until mostly smooth with small curds and berry bits still visible. Stir 1/2 cup flour and 1/4 teaspoon salt into the mixture until just combined; the batter will be thick and lumpy.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat until a drop of batter sizzles on contact. Working in batches, drop 3-tablespoon spoonfuls of batter into the pan and flatten slightly with the spatula, leaving space between them. Cook until the edges look set and the underside is golden, about 2 to 3 minutes.3 min
3. Flip each pancake and cook the other side until golden, about 1 to 2 minutes more, then transfer to a plate. Repeat with remaining batter, adding a bit more oil to the pan if it looks dry. You should have 8 to 10 pancakes.2 min

Note Swap the cottage cheese for ricotta if you have it. Leftovers keep in an airtight container for up to three days and are good cold or reheated gently in a low oven. Serve with yogurt, a drizzle of honey, or a squeeze of lemon.