Cottage cheese pancakes are one of my family's favorite dishes, and I've made so many variations — I'm always experimenting. One version I make often is cottage cheese pancakes with green onions and dill. That's right, you heard correctly: these are savory, not sweet, and loaded with fresh herbs. They're genuinely delicious! It's very important to choose good-quality cottage cheese. I won't tell you anything you don't already know — the cottage cheese for these pancakes should be dry and crumbly. It's simple: that way you won't need to add a lot of flour to hold them together, and the cottage cheese flavor won't get lost under all that flour (or semolina — it doesn't really matter which you use). It's also best if the cottage cheese isn't too sour. With sweet pancakes you can compensate by adding sugar, but that won't work here. So the choice of cottage cheese really matters. I used a dry, crumbly, non-sour cottage cheese with 9% fat content — I wouldn't recommend going lower than that.
Ingredients:
- 600 g cottage cheese
- 2 eggs
- 40 g butter
- 40 g green onions
- 20 g dill
- 20 g flour
- 0.5 tsp salt
- ghee or butter (for frying)
- For serving:
- sour cream
How to cook cottage cheese pancakes with green onions and dill
Beat together. Add the softened butter, flour, and salt, and beat again. If your cottage cheese isn't dry enough, use more flour and adjust as needed. I used exactly 20 g of flour.
You can fry them right away, or refrigerate the mixture for 1–2 hours — or even overnight and fry them in the morning.
Shape the pancakes — I don't coat them in anything, I just shape them with my hands. Place them in a well-heated pan with butter. I fry mine in ghee; butter makes these pancakes taste the best! But if you're using vegetable oil, add at least a little butter to it as well. Fry for a few minutes.
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