Cottage cheese makes tender, protein-rich pancakes that taste savory rather than sweet. Topped with soft caramelized onions and a crack of pepper, this shelf becomes dinner in under an hour.

Serves 2. 50 minutes, 15 at the stove.

About 580 calories a serving, 30 g protein, 23 g carbohydrate, 41 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice one large onion into thin rings. Heat 1 tablespoon of butter in a skillet over medium heat. Add the onions and a pinch of salt, stir often until they turn deep golden and collapse into themselves, about 30 minutes. When they smell sweet and caramelized, transfer them to a plate.
2. While the onions cook, combine 1 1/2 cups cottage cheese, three eggs, and 1/4 cup flour in a blender or beat with a fork until mostly smooth with tiny curds still visible. Stir in 1/2 teaspoon salt and pepper to taste.
3. Heat 1 tablespoon oil and 1 tablespoon butter in the same skillet over medium-high heat. When the foam subsides, drop four 1/4-cup portions of batter onto the skillet, leaving room between each. Let them cook undisturbed until the bottoms turn golden and the tops look set, about three minutes.3 min
4. Flip each pancake carefully and cook the other side until golden, another two minutes. Transfer to a plate and repeat with the remaining batter.2 min
5. Divide the warm pancakes between two plates. Top each portion with half the caramelized onions and a slicing of fresh scallions.

Note Swap caramelized garlic for onions if you have a spare head. Leftover pancakes keep three days in the fridge and warm in a dry skillet. Serve with a simple green salad or sour cream on the side.