Cottage cheese makes pancakes stay tender and protein-rich, while the fruit-sweetened cottage cheese here means less sugar needed for the batter. These cook faster than usual pancakes and suit a tired weeknight because the work is pure assembly.

Serves 2. 15 minutes, 12 at the stove.

About 420 calories a serving, 24 g protein, 43 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Whisk together 2 eggs, 1 cup cottage cheese, and 1/3 cup flour with 1/4 teaspoon salt until just combined; the batter will be thick and lumpy.
2. Heat 1 tablespoon butter in a large skillet over medium-high heat until foaming, then drop 4 heaping spoonfuls of batter into the pan, spacing them 2 inches apart, and let them cook 2 to 3 minutes until the edges look set and the underside is golden.3 min
3. Flip each pancake and cook another 2 minutes on the second side until golden, then move to a warm plate; repeat with the remaining batter to make 4 more pancakes total.2 min

Note Swap in plain cottage cheese and add 2 tablespoons honey to the batter if that's what you have. Leftover pancakes keep in the fridge for two days and reheat well in a skillet or toaster oven. Serve with a dollop of sour cream or yogurt and a pour of maple syrup.