📖 Instructions

1. First, grab a medium-sized bowl. Crack two large eggs into it. Don't worry if a little shell sneaks in – we've all been there! Use a fork to whisk them lightly until the yolks and whites are well combined. The mixture should look uniform and slightly frothy. No one likes a pancake with streaks of egg white!
2. Add half a cup of cottage cheese to the bowl. I prefer using low-fat cottage cheese, but feel free to use whatever you have on hand. Using the same fork or a spoon, gently mash the cottage cheese a bit. You don't want it completely smooth; a little texture is good. It adds character!
3. Now for the veggies. Dice half of a bell pepper (any color works – I like using red or orange for the sweetness). Make sure the pieces are small enough so they cook evenly in the pancake. Throw the diced bell pepper into the bowl.
4. Next, add two tablespoons of all-purpose flour. You can substitute with almond flour or oat flour for a gluten-free option. Also, add a quarter teaspoon of baking powder to give the pancakes some lift. Sprinkle in a pinch of salt and pepper to taste. Give everything a good mix until just combined. Be careful not to overmix, it could affect the fluffiness!
5. Heat a lightly oiled griddle or frying pan over medium heat. If you don't have a griddle, a non-stick frying pan works just as well. You can use cooking spray or a little bit of butter or olive oil. Make sure the pan is hot enough. A drop of water should sizzle and evaporate quickly.
6. Pour about a quarter cup of the pancake batter onto the hot griddle for each pancake. Don't overcrowd the pan; leave some space between each pancake. This will ensure they cook evenly and don't stick together. Let them cook for about 2-3 minutes per side, or until golden brown and cooked through. You should see small bubbles forming on the surface before you flip them. If they're browning too quickly, lower the heat a bit.
7. Flip the pancakes carefully with a spatula and cook for another 2-3 minutes on the other side, or until golden brown. Use the spatula to gently press down on the pancakes to ensure they cook evenly. Keep a close eye on them so they don't burn.
8. Remove the cooked pancakes from the griddle and place them on a plate. You can keep them warm in a preheated oven (200°F or 93°C) while you cook the rest of the batch. Repeat the process with the remaining batter, adding more oil to the griddle as needed.
9. Serve immediately and add a dollop of plain Greek yogurt or sour cream on top. These pancakes are also delicious with a sprinkle of fresh herbs like chives or parsley. Sliced avocado is another great topping. Or get crazy and drizzle a little hot sauce for a kick! Enjoy!