Pancakes made tender and tangy with peach cottage cheese, finished with a warm syrup from the leftover fruit. This sweet and salty dinner turns a shelf staple into something you'll want for breakfast too.

Serves 2. 25 minutes, 20 at the stove.

About 710 calories a serving, 18 g protein, 83 g carbohydrate, 34 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Separate the peaches from the cottage cheese by pouring the container into a fine sieve set over a bowl; let the liquid drain while you whisk the 2 eggs with 1/2 cup of the cottage cheese, 1 cup flour, and 1/2 teaspoon salt in a mixing bowl until just combined.
2. Heat a skillet or griddle over medium-high heat. Brush or wipe 2 tablespoons oil across the surface and wait until a drop of water sizzles and evaporates, about 1 minute.1 min
3. Pour three 3-inch pancakes onto the skillet and cook until the edges look dry and bubbles form on top, about 2 minutes; flip and cook the other side until golden, about 1 minute, then move to a plate and repeat with the remaining batter.3 min
4. While the last pancakes cook, warm 1/4 cup maple syrup with 2 tablespoons butter in a small saucepan over low heat, stirring in the reserved peaches; when the syrup steams and the peaches are warm, about 2 minutes, taste and add a pinch of salt.2 min
5. Stack the warm pancakes on two plates and pour the peach syrup over the top.

Note Swap the maple syrup for honey and a squeeze of lemon. Leftover pancakes keep in the fridge for two days and reheat in a toaster. Serve with a fried or scrambled egg on the side for more protein, or top with a dollop of plain yogurt.