These cottage cheese pancakes are tender and slightly tangy, with golden edges and a soft, airy interior. Fresh herbs and lemon in the yogurt drizzle add bright, savory notes that balance the richness. The texture is light yet substantial, like a cross between a pancake and a ricotta fritter. Serve warm for a relaxed weekend breakfast or a protein-rich brunch with a simple green salad.
Ingredients
- 1 cup full-fat cottage cheese (about 225 g)
- 2 large eggs
- 1/2 cup all-purpose flour (about 65 g)
- 1 tsp baking powder
- 1/4 tsp fine sea salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 2 tbsp chopped fresh chives
- 1 tbsp chopped fresh dill (or parsley)
- Zest of 1/2 lemon
- 2 tbsp milk (if needed to thin batter)
- 2 tbsp olive oil or butter, for frying
- For the herb yogurt drizzle: 3/4 cup plain Greek yogurt, 1 tbsp lemon juice, 1 tsp honey or maple syrup (optional), 1 tbsp chopped chives, pinch of salt
Instructions
- In a medium bowl whisk the eggs until combined. Add the cottage cheese, lemon zest, chopped chives, dill, salt and pepper; stir to blend.
- Sift the flour and baking powder together, then fold into the cottage-cheese mixture until just combined. If the batter seems very thick, stir in up to 2 tablespoons milk to reach a scoopable but slightly thick batter.
- Heat a large nonstick skillet over medium heat and add 1 tablespoon olive oil or butter. Spoon heaping 1/4-cup portions of batter into the skillet, leaving about 1 inch between pancakes.
- Cook 3–4 minutes per side, or until golden brown with crisp edges and set in the center. Adjust heat as needed so they brown without burning; add remaining oil for the second batch.
- While pancakes cook, whisk together Greek yogurt, lemon juice, honey (if using), chopped chives, and a pinch of salt in a small bowl. Taste and adjust seasoning.
- Transfer cooked pancakes to a warm plate and keep loosely covered while finishing the rest. This recipe makes about 8 pancakes (serves 2–3).
- Serve the pancakes warm topped with a generous drizzle of herb yogurt, extra chives, a squeeze of lemon, and optional smoked salmon or sautéed mushrooms for a heartier breakfast.
- Leftovers refrigerate in an airtight container for up to 2 days; reheat gently in a skillet to revive crisp edges.
Tips or Variations
- For a lighter version, use low-fat cottage cheese and reduce oil; cook over moderate heat to avoid drying out.
- Add a tablespoon of grated Parmesan to the batter for a savory depth, or fold in finely grated zucchini (squeezed dry) for extra veg.
