These are thick, savoury pancakes built entirely on the shelf's cottage cheese, which gives them a tender crumb and mild tang. They're ready in twenty minutes and need nothing but butter and your stovetop. Serve them with a fried egg and hot sauce.

Serves 2. 20 minutes, 15 at the stove.

About 300 calories a serving, 21 g protein, 18 g carbohydrate, 16 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Crack 2 eggs into a bowl and whisk until pale. Stir in 1 cup cottage cheese, 2 tablespoons flour, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 minced garlic clove, and 2 tablespoons finely minced onion until just blended. The batter will be thick and curdled looking.
2. Set a skillet over medium-high heat and add 1 tablespoon butter. When the butter foams, drop four small mounds of batter onto the hot surface and flatten each one gently with a spatula to about three-eighths of an inch thick. Cook until the bottoms set and turn golden, about two minutes.2 min
3. Flip each pancake and cook the other side until set and light golden, about one to two minutes. Transfer to a warm plate.2 min

Note Swap the onion and garlic for grated cheese if you have it. These keep in the fridge for one day and reheat well in a dry skillet. Serve with a fried egg, hot sauce, and a green salad or roasted vegetables.