1½ cups broccoli florets (from ½ small head), finely chopped
1 cup full-fat cottage cheese (4% or higher)
2 large eggs
¼ cup all-purpose flour
2 Tbsp chopped fresh chives
2 Tbsp chopped fresh dill, plus more for serving
1 tsp baking powder
1 tsp kosher salt
½ tsp freshly ground black pepper
¼ cup extra-virgin olive oil, plus more if needed
Sour cream, for serving
Directions
In a medium bowl, stir the broccoli, cottage cheese, eggs, flour, chives, dill, baking powder, salt, and pepper until combined.
Heat 1 tablespoon of the olive oil in a 10-inch skillet over medium heat.
Make pancakes out of the batter, using 3 tablespoons per pancake. Fry until the edges are lacy and browned, 2 to 3 minutes per side, adding more oil to the skillet between batches as needed.
Serve with sour cream and garnish with chopped dill.