These are pancakes for people who don't like pancakes (i.e., me). The cottage cheese not only transforms the texture of the cakes, making them light, fluffy, and soufflé-like, but enhances their taste, as well. Think: strawberry cheesecake for breakfast (though certainly not as heavy as that). I like to eat these with maple-macerated strawberries, which create a gorgeous pink syrup of their own as they sit. But you could just as well serve them with bacon and eggs, as I often like to do (in that case, just halve the batter amounts you see here so you end up with two cakes instead of four). This cottage cheese pancake recipe is very simple and forgiving, requiring of you just some low-lift stirring and pouring and noshing. Which is just as well—mornings are hard enough already. —Eric Kim
In a small bowl, stir together the strawberries and maple syrup and set aside to macerate.
Meanwhile, prepare the pancakes: Whisk together the cottage cheese, eggs, sugar, and salt until smooth and fluffy. Stir in the flour and baking powder last.
Heat a nonstick skillet or griddle over medium heat. Melt about a teaspoon of butter and pour in 1/3 cup of the pancake batter. Cook 2 to 3 minutes on the first side, then flip and continue cooking 1 to 2 minutes, or until cake has set. Plate, then continue with the rest of the batter (you should get exactly four pancakes out of this recipe).
Serve with strawberry maple syrup either on the side or on top.
Eric Kim is a senior editor at Food52, where his solo dining column, Table for One, runs Friday mornings. Formerly the managing editor at Food Network and a PhD candidate in literature at Columbia University, he writes about food, travel, and culture and lives in a tiny shoebox in Manhattan with his dog, Quentin "Q" Compson. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can follow him on Twitter @ericjoonho.