Pancakes aren’t just for breakfast! These savoury cottage cheese pancakes have wonderful flavour thanks to sautéed cabbage and onions, lots of fresh dill and Dijon mustard. Rich with protein and other nutrients, these golden cakes make a satisfying meal any time of the day.
Recipe courtesy of SaskMustard
Savoury Cottage Cheese Pancakes with Cabbage and Dill
Pancakes aren’t just for breakfast! These savoury cottage cheese pancakes have wonderful flavour thanks to sautéed cabbage and onions, lots of fresh dill and Dijon mustard.
Print
Pin
Email
Share
Servings: 4 servings
Ingredients
- 4 Tbsp canola oil
- 1 medium yellow onion, halved and thinly sliced
- 6 cups thinly sliced green cabbage
- 1/4 cup chopped fresh dill, plus more for garnish
- 3/4 tsp salt
- 1/4 tsp pepper
- 4 large eggs
- 1 1/2 cups cottage cheese
- 2 Tbsp chopped fresh parsley
- 1 1/2 Tbsp Dijon mustard
- 3/4 cup all-purpose flour
- flaky salt, for serving
- plain Greek yogurt, for serving
- chili crisp or other hot sauce, optional
Instructions
- Preheat the oven to 200F. Line a baking sheet with parchment paper.
- In a large skillet over medium-high heat, heat 2 Tbsp of the oil. Add the sliced onion and cook, stirring occasionally, until it has softened and the edges are slightly browned, about 5 minutes. Stir in the cabbage, dill, salt, and pepper, and cook for another 5 minutes or so until the cabbage has softened and has slightly browned as well. Remove from the heat and let cool in the skillet for 10-15 minutes.
- Meanwhile, in a large bowl, whisk together the eggs, cottage cheese, parsley, and Dijon mustard until well combined. Stir in the flour, just to combine, then add the cooled vegetables, stirring to combine.
- Wipe out the skillet used to cook the onions and cabbage. Add 1/2 Tbsp of the oil and return to medium-high heat. Using a 1/3 cup measure to scoop 3-4 mounds of batter into the skillet. Cookie scoops also work great for this. Turn the heat down to medium and cook the pancakes for about 2-3 minutes per side, until golden brown and cooked through. Transfer the pancakes to the baking sheet and place in the oven to keep warm. Continue cooking with remaining oil and batter. You may need to adjust heat if the pancakes are browning too quickly.
- To serve: Divide the pancakes among plates, sprinkle with flaky salt, and add dollops of Greek yogurt and fresh dill. For those who like a little heat, chili crisp or hot sauce is optional.
Nutrition Facts
Savoury Cottage Cheese Pancakes with Cabbage and Dill
Serving Size
1 pancake
Amount per Serving
Calories
405
% Daily Value*
Fat
23
g
35
%
Saturated Fat
4
g
25
%
Cholesterol
178
mg
59
%
Sodium
854
mg
37
%
Potassium
447
mg
13
%
Carbohydrates
32
g
11
%
Fiber
4
g
17
%
Sugar
7
g
8
%
Protein
19
g
38
%
* Percent Daily Values are based on a 2000 calorie diet.
Hungry for More? Explore These Delicious Recipes
Creamy Dill Pickle Pasta Salad