Cottage Cheese Pancakes with Sour Cream and Dill (Lidnivikis)

These old school Polish pancakes are lighter, fluffier, and cheesier than the batter-based standard. The dough, cottage cheese and egg barely bound together with flour, is sliced into rounds and baked, rather than cooked in a pan. Be careful not to overwork the dough when adding flour; the pancakes should be fall-apart tender.

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