Savory pancakes built on tangy cottage cheese make a fast weeknight dinner that uses what little you have on hand. The batter comes together in minutes; a tangle of soft golden onions on top turns them into something substantial enough to eat with a fork.

Serves 2. 25 minutes, 20 at the stove.

About 560 calories a serving, 22 g protein, 25 g carbohydrate, 41 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Whisk 2 eggs with 1 cup cottage cheese, 1/3 cup flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper until the batter is smooth. While this rests, slice 1 large onion into thin rings and set them aside.
2. Heat 2 tablespoons oil in a large skillet over medium-high until shimmering, then pour in batter in 4 mounds, leaving room between them. Cook until the edges look set and the bottoms are golden, about 2 to 3 minutes, then flip and cook another minute until the second side is light golden. Transfer to a plate.3 min
3. In the same skillet, add the remaining 1 tablespoon oil and 1 tablespoon butter and stir in the onion slices with a pinch of salt. Let them cook, stirring often, until soft and deeply browned, about 8 to 10 minutes, while you prepare two plates with the pancakes.9 min
4. Spoon the caramelized onions over the pancakes and dollop each serving with 1 tablespoon sour cream and a scatter of fresh dill.

Note Swap the dill for chives if you have them. Leftovers keep refrigerated for one day; reheat gently in a pan. Serve with a simple green salad or pickled vegetables on the side to brighten the plate.