Broccoli and Cottage Cheese Pancake

It’s not uncommon in Israel to see all manner of savory “levivot,” or pancakes, and “ketzizot” (patties). This decidedly retro one, made with cottage cheese and broccoli, falls somewhere in the middle. Cottage cheese is so rich and creamy here — it really adds something to the finished pancakes — so don’t skimp on the fat. Aim for a minimum of 4%, which is usually the highest you can find in American supermarkets. It’s all about getting the proportions right for a lacy, cloudlike creation that’s as good for dinner, lunch, or a snack as it is for breakfast.

1 ½ cups broccoli florets (from ½ small head), finely chopped

1 cup full-fat cottage cheese

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

Note: Ingredients may have been altered from the original.

Directions at myjewishlearning.com

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