Cottage Cheese Pancakes
 

Cheese Pancakes

I just made these; I'm amazed at how good they are--a recipe that is
even better than it looks. Modified from Gourmet.

3/4 cup chopped onion
1/4 tsp salt
olive oil
1-1/2 cup whole-milk cottage cheese (preferably small-curd)
4 Tbsp butter, melted
1/4 tsp pepper
3 eggs
6 Tbsp cornmeal

Cook the onion with the salt in olive oil over med-low heat till
browned. Combine with remaining ingredients.
Using a well-seasoned cast-iron or non-stick skillet and a bit of olive
oil, cook 1/8-cup scoops of batter till somewhat browned on both sides.
These have a nice slight crispness when served immediately, but unless
you can serve them instantly they'll keep in a warming oven as you
finish cooking the batch.
(The original recipe called for flour instead of cornmeal--with the
cornmeal they're crisper, even with less butter)
Along with a fruit salad, serves two hungry people or three more
reasonable appetites.


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