Ingredients
1 ½ cups broccoli florets, finely chopped
1 cup full-fat cottage cheese
2 large eggs
¼ cup all purpose flour
2 tablespoons chopped chives
2 tablespoons chopped fresh dill, plus more for serving
1 teaspoon baking powder
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
¼ cup extra virgin olive oil, plus more if needed
Sour cream, for serving
Preparation
In a medium bowl, stir the broccoli, cottage cheese, eggs, flour, chives, dill, baking powder, salt and pepper until combined.
Grease a 10” skillet with a couple of tablespoons of olive oil.
Make pancakes out of the batter, using 3 tablespoons per pancake. Fry until the edges are lacy and browned, 2–3 minutes per side, adding more oil to the skillet between batches as needed.
Serve with sour cream and garnish with dill fronds.
Other Categories
