- Prep Time:
- 20 min
- Cook Time:
- 45 min
- 2 cups (500 mL) 2% cottage cheese
- 1 cup (250 mL) flour
- 4 eggs
- 1/2 tsp (2.5 mL) baking powder
- 1 tsp (5 mL) sugar
- Pinch of salt
- 1 scallion, sliced thinly
- 1 zucchini squash, diced
- 1 tbsp (15 mL) canola oil
- 1 pint grape tomatoes, halved
- 1 cup (250 mL) feta cheese, crumbled
- 1 bunch dill, chopped
- 1 bunch chives, chopped
- Zest of one lemon
- 6 eggs
- 1/4 cup (60 mL) 35% cream
- Salt and pepper
In a medium sized bowl, mix together the cottage cheese, flour, eggs, baking powder, sugar, salt and scallion together with a whisk. Set aside for 30 minutes.
After 30 minutes, heat a non-stick pan on medium heat. Add 1/3 (75 mL) of a cup of the preparation at a time and gently spread out. Cook until bubbles start forming on the sides and flip with a spatula when the downside is lightly browned. Cook the second side until slightly browned as well. Keep warm.
In a medium-sized pan, sauté the zucchini in canola oil on medium-high heat until just coloured. Lightly season with salt. Set aside and keep warm until ready to serve.
In a medium-sized bowl, lightly mix together the grape tomatoes, feta, dill, chives and lemon. Just before serving, add the zucchini to this preparation.
Heat a non-stick pan on low-medium heat. Crack the eggs in the pan and add the cream. Stir gently from time to time until the eggs are barely cooked. Season with salt and pepper to taste.
Top the warm pancakes with the scrambled eggs and salsa. Season to taste.