Savory Cottage Cheese Pancakes with Herbs and Sun-Dried Tomatoes

Ingredients

• full-fat farmer cheese or well-drained full-fat cottage cheese2.71 oz (76.7 g)
• mild cheddar or Monterey Jack0.38 oz (10.7 g)
• large eggs0.45 oz (12.7 g)
• durum wheat semolina0.02 oz (0.7 g)
• corn flour0.71 oz (20 g)
• sun-dried tomatoes in olive oil0.45 oz (12.7 g)
• paprika0.02 oz (0.5 g)
• fresh parsley0.07 oz (2 g)
• fresh dill0.07 oz (2 g)
• fine salt0.04 oz (1.1 g)
• refined olive oil0.38 oz (10.7 g)

Directions

1. Blend the farmer cheese with the egg. Mix in the semolina, chopped herbs, grated cheese, finely diced sun-dried tomatoes, seasonings, and salt. Form three patties per serving and dredge in flour.
2. The uncooked patties may be frozen.
3. Pan-fry in oil; if cooking from frozen, finish in the oven until fully cooked.

Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.