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
All information contained within this site is for informational purposes only. It is not intended to diagnose, treat, cure, or prevent any health problem, nor is it intended to replace the advice of a qualified medical practitioner, health practitioner, or fitness professional. No action should be taken solely on the contents of this website. Always consult your physician or qualified health professional on any matters regarding your health or on any opinions expressed within this website. The information provided