Sweet, tangy pancakes made from cottage cheese and pineapple that cook up tender inside with caramelized edges. This shelf holds everything you need for a savory-sweet weeknight dinner for two that feels more indulgent than it is.

Serves 2. 20 minutes, 15 at the stove.

About 310 calories a serving, 16 g protein, 14 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pour the entire container of cottage cheese with pineapple into a blender, crack 3 eggs into it, add 1/4 cup flour and 1/4 teaspoon salt, and blend until mostly smooth but with small pineapple pieces still visible; the batter will be looser than regular pancake batter.
2. Set a large non-stick skillet over medium-high heat and add 2 tablespoons butter; once it foams and smells nutty, drop 1/4-cup portions of batter into the pan, spacing them 2 inches apart to make 4 pancakes. Let them cook until the bottoms are deep golden and crispy, about 3 minutes, then flip and cook the other side until set, another 2 minutes.5 min
3. Transfer the first batch to plates and repeat with any remaining batter. Serve hot while the edges stay crisp.

Note Swap plain cottage cheese and add 1/2 cup drained canned pineapple if you prefer. Leftovers keep refrigerated for two days and reheat well in a skillet over low heat. Serve with a side salad or fresh fruit, or stretch the dinner by adding scrambled eggs and toast.