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
- 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
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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