Active Time

　　40 min

　　Total Time

　　40 min

　　

Ingredients

Makes 20 (3-inch) pancakes

　　1/3 cup chopped onion

　　1/4 teaspoon salt

　　1/4 teaspoon black pepper

　　7 tablespoons unsalted butter, melted

　　1 1/2 cups whole-milk cottage cheese

　　3 large eggs

　　6 tablespoons all-purpose flour

　　

Step 1

Preheat oven to 200°F.

　　

Step 2

Cook onion, 1/8 teaspoon salt, and 1/8 teaspoon pepper in 2 tablespoons butter in a small heavy skillet over moderately low heat, stirring occasionally, until golden brown, about 12 minutes. Transfer to a bowl, then add cottage cheese, eggs, flour, 1/4 cup butter, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper and whisk until combined.

　　

Step 3

Brush a 12-inch nonstick skillet with some of remaining butter and heat over moderate heat until hot but not smoking. Working in batches of 5, scoop 1/8-cup measures of batter into skillet and cook until undersides are golden brown, 1 to 2 minutes. Flip and cook until undersides are golden brown and pancakes are cooked through, 1 to 2 minutes more. Transfer to a baking sheet and keep warm in oven. Brush skillet with butter between batches if necessary.