📖 Instructions

1. First, let's prep our sun-dried tomatoes. If they're packed in oil, drain them well. Then, roughly chop them. You want small pieces so they distribute evenly throughout the batter. Set aside for now.
2. Next, in a large mixing bowl, whisk together the flour, baking powder, and salt. Make sure to get rid of any lumps in the flour. Trust me, nobody wants a lumpy pancake!
3. In a separate bowl, combine the cottage cheese, eggs, milk, and melted butter (or olive oil if you want a dairy-free version). Whisk until smooth, but don't overmix – a few small lumps are perfectly fine.
4. Now, gently fold the wet ingredients into the dry ingredients. Mix until just combined. Be careful not to overmix; overmixing develops the gluten in the flour, which can lead to tough pancakes. We want them light and fluffy!
5. Stir in the chopped sun-dried tomatoes and any other herbs you are using like basil, oregano or thyme. Give the batter a final gentle fold to ensure the tomatoes and herbs are evenly distributed.
6. Heat a lightly oiled griddle or non-stick frying pan over medium heat. To test if the griddle is ready, flick a few drops of water onto it. If the water sizzles and evaporates quickly, it's good to go!
7. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. You'll see bubbles forming on the surface when it's time to flip. If the pancakes are browning too quickly, reduce the heat.
8. Serve immediately. These pancakes are delicious on their own, but you can also top them with a dollop of plain yogurt, a sprinkle of fresh herbs, or even a drizzle of balsamic glaze. Get creative and enjoy!
9. If you're making a larger batch, keep the cooked pancakes warm in a preheated oven (around 200°F or 93°C) until ready to serve.