I didn’t know Pancake Week existed. I thought it was a made up foodie holiday (not that I mind). I did find out that it’s a week long pancake fest before Ash Wednesday. I’ll go with that. Heck, I could never turn down a pancake but a pancake week w/ a date reminder is pretty good.

This pancake recipe actually came to me by accident. I had some cottage cheese left but had no idea what to do with it. Well, with my handy dandy Epicurious app, I found out about cottage cheese pancakes. It seemed rather odd to me but I decided to go for it. What I found was a delightfully sweet & cheesy version to a classic that I’ll no doubt eat again & again.

Cottage Cheese Pancakes

Adapted from Epicurious (dot) com

• 1/4 cup chopped onion
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 7 tablespoons unsalted butter, melted
• 1  cup 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 4, scoop 1/4-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.
Read More http://www.epicurious.com/recipes/food/views/Cottage-Cheese-Pancakes-233799#ixzz1FVJ4twHo