Cottage Cheese Pancakes

Makes 10 6-inch pancakes

1/3 cup onion, chopped

¼ teaspoon salt

¼ teaspoon black pepper

7 tablespoons unsalted butter, melted

1 ½ cups whole-milk cottage cheese

3 large eggs

6 tablespoons all-purpose flour

Preheat oven to 200 degrees F.

Cook onion, 1/8 teaspoon salt, and 1/8 teaspoon pepper in 2 tablespoons butter in a small heavy skillet over moderately low heat, stirring occasionally, until golden brown, about 12 minutes. Transfer to a bowl, then add cottage cheese, eggs, flour, ¼ cup butter, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper and whisk until combined.

Brush a 12-inch skillet with some of remaining butter and heat over moderate heat until hot but not smoking.

Working in batches of 5, scoop 1/8-cup measures of batter into skillet and cook until undersides are golden brown, 1 to 2 minutes. Flip and cook until undersides are golden brown and pancakes are cooked through, 1 to 2 minutes more.

Transfer to a baking sheet, and keep warm in oven. Brush skillet with butter between batches if necessary.