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This is a great recipe that is low in carbs but high in flavor. Dr. Webb found it at epicurious.com and enjoyed it so much she wanted to share it with everyone.

Yield: Makes 20 (3-inch) pancakes

Active Time: 40 min

Total Time: 40 min

 

Ingredients

  • 1/3 cup chopped onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 7 tablespoons unsalted butter, melted
  • 1 1/2 cups whole-milk cottage cheese
  • 3 large eggs
  • 6 tablespoons all-purpose flour

 

Preparation

Preheat oven to 200°F.

Cook onion, 1/8 teaspoon salt, and 1/8 teaspoon pepper in 2 tablespoons butter in a small heavy skillet over moderately low heat, stirring occasionally, until golden brown, about 12 minutes. Transfer to a bowl, then add cottage cheese, eggs, flour, 1/4 cup butter, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper and whisk until combined.

Brush a 12-inch nonstick skillet with some of remaining butter and heat over moderate heat until hot but not smoking. Working in batches of 5, scoop 1/8-cup measures of batter into skillet and cook until undersides are golden brown, 1 to 2 minutes. Flip and cook until undersides are golden brown and pancakes are cooked through, 1 to 2 minutes more. Transfer to a baking sheet and keep warm in oven. Brush skillet with butter between batches if necessary.

 

We found this recipe at:  Epicurious.com


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