From Newsgroup: rec.food.cooking

" Savory Cottage Cheese and Gouda Skillet Pancake

" Ingredients:

For the pancake:
* Cottage cheese " 180 g
* Gouda cheese " 150 g
* Eggs " 2 pcs
* Milk " 100 ml
* Fresh dill " to taste
* Salt " a pinch
* Flour " 100 g
* Baking powder " 0.5 tsp

For frying:
* Vegetable oil " for frying

" Preparation:

1. Place the cottage cheese in a large mixing bowl.

2. Grate the Gouda cheese and add it to the bowl with the cottage cheese.

3. Add the eggs.

4. Pour in the milk.

5. Finely chop the dill and add it to the mixture.

6. Add a pinch of salt.

7. Add the flour and baking powder.

8. Mix everything well with a spoon until you get a thick, sticky batter.

9. Heat a little vegetable oil in a frying pan over low to medium-low heat.

10. Transfer the batter into the pan and spread it evenly into one large pancake.

11. Smooth the top with a spoon or spatula.

12. Cook slowly until the bottom becomes golden and the top starts to set.

13. Carefully flip the pancake and cook the second side until golden brown and fully cooked through.

14. Transfer the finished pancake to a plate or cutting board.

15. Cut into wedges or squares and serve warm.

" Notes:

* The video shows this as one large skillet pancake, not small individual pancakes.

* The batter is thick because of the cottage cheese, grated cheese, flour, and eggs.

* Cook over low to medium-low heat so the inside has time to cook before the outside browns too much.

* If the pancake is thick, you can cover the pan with a lid while cooking the first side to help the center set.

* Flip carefully, because the pancake is soft before it fully sets. You can use a wide spatula or flip it with the help of a plate.

* Gouda can be replaced with cheddar, mozzarella, Monterey Jack, or another good melting cheese.

* Fresh dill gives the pancake a bright savory flavor, but parsley, chives, or green onions can also be used.

* If your cottage cheese is very wet, drain off extra liquid before mixing the batter.

* Do not add too much salt, since Gouda is already salty.

* The exact frying time depends on the size of the pan and thickness of the pancake.

* Serve warm, while the cheese is soft and the texture is tender.

' Summary:

* Cottage cheese in the U.S. can be wetter than European-style cottage cheese, so draining it first may help the pancake hold together better.

* This is a savory breakfast pancake, closer to a cheese-filled skillet fritter than a sweet pancake.

* Gouda is a mild melting cheese. Cheddar, mozzarella, or Monterey Jack can also work.

* Serve it with sour cream, plain Greek yogurt, fresh vegetables, or a simple salad.

Video below


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