1 cup all-purpose flour (or 3/4 cup for a looser batter)
2 tablespoons chopped fresh chives
2 tablespoons grated Parmesan (optional)
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
Zest of 1/2 lemon (optional)
2 tablespoons melted butter (or neutral oil)
2–3 tablespoons milk or buttermilk (optional, only if batter is too thick)
Butter or oil for frying
Instructions
Combine the wet ingredients: In a large bowl, whisk the eggs until pale and slightly frothy. Stir in the cottage cheese, melted butter, and lemon zest (if using) until combined.
Add the dry ingredients: Sift or sprinkle the flour and baking powder over the bowl, then fold gently with a spatula. Add the chopped chives, Parmesan (if using), salt, and pepper. If batter is very stiff, stir in 1 tablespoon milk at a time until spoonable. Let rest 5-10 minutes to hydrate.
Heat the pan: Preheat a large nonstick skillet or griddle over medium-low and add a teaspoon of butter or oil. The pan should be hot enough that a drop of batter sizzles gently.
Spoon and shape the pancakes: Use a 1/4-cup measure (or two tablespoons for smaller rounds) to drop batter into the pan, spacing about 1 1/2 inches apart so they have room to spread.
Cook until golden and set: Cook 3-4 minutes on the first side until edges look set and bottoms are deep golden, then flip carefully and cook 2-3 minutes more until springy and evenly golden-brown.
Keep warm and serve: Transfer cooked pancakes to a warm oven (200°F / 95°C) while finishing the batch. Serve hot with yogurt, lemon wedges, chives, smoked salmon, or a crisp salad.
Notes
Quick, savory cottage cheese and chive pancakes with creamy curds, bright lemon zest, and crisp golden edges—ready in about 25 minutes. Perfect for brunch, a light lunch, or a comforting dinner.
