These pancakes are good on their own or with eggs. I think they'd be down-right adorable served as an appetizer if you made them silver dollar sized and topped them with a tiny piece of smoked salmon and a fried quail egg...
Ingredients
1 c. Cottage Cheese
3 Eggs
½ tsp. Kosher Salt
¼ c. All-Purpose Flour
2 Tbsp. Extra Virgin Olive Oil
1 c. frozen Peas, thawed
about 8 Scallions, white and light green parts thinly sliced, divided
1-2 Tbsp. Butter, for cooking the pancakes
Instructions
Place the cottage cheese, eggs, salt, flour, and oil in a blender and process until smooth (Or you can place these ingredients in a medium bowl and blend with an immersion blender--that's what I did). Stir in the peas and half of the sliced scallions.
Place a non-stick griddle over medium heat and melt a little pat of butter. Once the griddle is hot, pour out 4 pancakes. Each pancake should be a scant ¼ c. of batter and 3-4 inch across. Cook until the tops begin to bubble, 3-4 minutes. Flip and cook until the other side has browned and the centers are cooked through, another 2-3 minutes. Transfer to a warm plate, sprinkle with a few of the remaining scallions, and serve.
If you are cooking off the whole bowl of batter, keep the pancakes in a warm oven, loosely tented with foil, while you cook the rest. Any leftover batter keeps well in the refrigerator for several days--you may need to stir in a Tbsp. of milk to loosen the mixture before using.
Recipe by strawberryplum at http://www.strawberryplum.com/pea-scallion-pancakes/