Ingredients:

  • 1 cup (240g) cottage cheese
  • 1 large egg
  • 1 cup (120g) all-purpose flour
  • 1 tsp (5g) baking powder
  • ½ tsp (2g) baking soda
  • ¼ tsp (1g) salt
  • 1 tbsp (15ml) olive oil or melted butter
  • 2 tbsp (30ml) fresh chives or parsley, finely chopped
  • ½ cup (120ml) milk

Instructions:

  1. In a large mixing bowl, combine cottage cheese and egg. Whisk until blended.
  2. In another bowl, mix flour, baking powder, baking soda, and salt.
  3. Gradually stir the dry ingredients into the wet ingredients until just combined.
  4. Add olive oil, milk, and chopped herbs. Mix until the batter is smooth.
  5. Let the batter sit for 10 minutes to allow the flour to hydrate.
  6. Heat a non-stick frying pan over medium heat and lightly grease it.
  7. Pour ¼ cup (60ml) of batter for each pancake onto the pan and cook for 3-4 minutes, or until bubbles form on the surface.
  8. Flip and cook for an additional 2-3 minutes, or until golden brown. Repeat until all batter is used.
  9. Stack the pancakes on a plate, top with yogurt, and garnish with fresh herbs.