Fluffy Savory Cottage Cheese Pancakes with Fresh Spring Herbs
These protein-packed savory pancakes are incredibly fluffy and loaded with fresh spring herbs, making them the perfect satisfying breakfast or brunch. Each bite delivers a delicious combination of tangy cottage cheese and aromatic dill and chives.
Ingredients
- 300g cottage cheese (full-fat)
- 4 large eggs
- 60g all-purpose flour
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 tablespoons olive oil for cooking
- 120g Greek yogurt for serving
- 100g smoked salmon for serving (optional)
- Fresh lemon wedges for serving
Instructions
In a large mixing bowl, combine cottage cheese and eggs, whisking until well blended with some cottage cheese curds remaining for texture.
Add flour, baking powder, salt, pepper, and garlic powder to the bowl, stirring until just combined without overmixing.
Fold in the fresh dill and chives until evenly distributed throughout the batter.
Heat a non-stick skillet or griddle over medium heat and add 1 tablespoon of olive oil, spreading evenly.
Pour approximately 60ml of batter per pancake onto the skillet, cooking 3-4 pancakes at a time without overcrowding.
Cook for 2-3 minutes until bubbles form on the surface and the edges appear set, then flip carefully.
Cook for an additional 2 minutes on the second side until golden brown and cooked through.
Repeat with remaining batter, adding more oil as needed between batches.
Serve warm topped with a dollop of Greek yogurt, optional smoked salmon, fresh herbs, and lemon wedges on the side.
Did you make this?
Upload your photo and show how it turned out.
