Cottage Cheese Olive Oil Pancakes
3 tbsp Bertolli Extra Virgin Olive Oil, plus extra
150g full fat cottage cheese
½ cup milk
150g self-raising flour
4 tbsp Bertolli Extra Virgin Olive Oil Originale
Cooked corn on the cob
8 cherry tomatoes
2 sprigs coriander
2 tbsp lemon juice
100g smoked salmon
In a large bowl whisk egg and olive oil with a fork. Whisk in cottage cheese and milk. Add flour and mix well until well combined. Set aside.
Meanwhile heat 2 tbsp olive oil in a large frying pan over medium high heat. Dollop about ¼ cup of the mixture in the pan, in batches of 4. Cook until golden and the edges are starting to set, about 2 minutes. Flip and cook for another 1-2 minutes.
Heat 2 tbsp olive oil in a frying pan over medium-high heat until hot. Crack in eggs. Cook for 2-3 minutes or until edges are crispy and whites set.
To char the corn, use a kitchen flame torch or char over a gas stove. Slice off the cob. Mix rocket, diced tomatoes, sliced coriander in a bowl. Season with salt, pepper and lemon juice. To serve, top 2 pancakes with the salad mix, corn, egg and salmon.
Recipe by: @wholesomecook