Tender, protein-rich pancakes made from cottage cheese are nothing like the sweet breakfast kind. They take fifteen minutes and taste light and tangy, with room for whatever herbs and cheese you have on hand.

Serves 2. 20 minutes, 20 at the stove.

About 430 calories a serving, 25 g protein, 18 g carbohydrate, 29 g fat. From USDA figures for 78% of the ingredients; amounts are the recipe's.

You need 1 cup [240 ml] small curd cottage cheese, 2 eggs, 1/4 cup [30 g] flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 clove garlic, 2 tablespoons oil, small bunch fresh dill or chives, 1/4 cup [30 g] sharp cheddar or Parmesan.

1. Crack two eggs into a blender with one cup cottage cheese, one-quarter cup flour, one-quarter teaspoon salt, one-quarter teaspoon pepper, and one minced garlic clove. Blend until smooth, then stir in one-quarter cup grated cheddar and two tablespoons chopped dill by hand.
2. Heat two tablespoons oil in a large skillet over medium-high heat until a drop of batter sizzles on contact. Working in two batches, drop batter by three-tablespoon spoonfuls onto the hot pan and flatten gently with the back of a spoon to make four-inch pancakes.
3. Cook the first batch for two minutes until the edges look set and the bottom is golden, then flip and cook for another minute until the second side is golden. Transfer to a plate and cook the remaining batter.3 min

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Note Swap fresh herbs for dried (one tablespoon) if needed. Leftovers keep three days covered in the fridge and reheat gently in a warm skillet. Serve with a sharp salad or sauteed greens on the side to cut the richness.