Ingredients

• 1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
• 1 teaspoon kosher salt plus more
• 3 large eggs
• 1 cup low-fat cottage cheese
• 1/4 cup all-purpose flour
• 2 tablespoons vegetable oil plus more for skillet
• 4 scallions, thinly sliced, plus more for serving
• 1/4 cup (1/2 stick) salted butter, melted

Instructions

1. If using fresh peas, cook in a small saucepan of boiling salted water until tender, about 3 minutes (if using frozen peas, do not cook). Drain.
2. Purée eggs, cottage cheese, flour, 2 tablespoons oil, and 1 teaspoon salt in a blender until smooth. Transfer batter to a medium bowl and stir in peas and 4 scallions. (Batter should be thick but pourable; stir in water by tablespoonfuls if too thick).
3. Heat a lightly oiled large nonstick skillet over medium heat. Working in batches, add batter to skillet by 1/4-cupfuls, spreading out to 3"-4" rounds with a spoon. Cook pancakes until bubbles form on top, about 3 minutes. Flip and cook until pancakes are browned on bottom and the centers are just cooked through, about 2 minutes longer.
4. Serve pancakes drizzled with butter and topped with scallions.