Lidnivikis (Cottage cheese dill pancakes) (Polish)

One of the things I love most about my native Eastern Europe, from a culinary point of view, are all the pancakes and fritters, sweet and savory alike. The Polish are especially creative in this regard, as are the Slavic peoples and also the Romanians, my own people. 
I've had Polish pancakes before, but they were Racuchy z Jablkami, apple pancakes, meant to be enjoyed as a dessert. I loved them, by the way, so you should really try them too. As for this savory version, I was pretty sure it will turn out great. The combination of cheese or sour cream with dill is a classic one in this part of Europe, and fresh dairy made into fritters is always delicious. 
On the other hand, I was intrigued to see these cheese pancakes are baked, as I'm used to similar ones to be pan-fried. I was looking forward to see how the texture will become, and it was airier and fluffier than I expected. :)
Recipe source: Saveur.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Ensalada de Naranja y Cebolla (Orange and Red Onion Salad) (Argentinian) (raw vegan).
Five years ago: Chicken Alfredo pasta (Italian-American).
Six years ago: Tuna, red onion and sesame wraps.
Seven years ago: Crepes with macadamia cream and lychees.
Eight years ago: Dulce de leche, Sweet tart crust and Mini tarts with dulce de leche and red currants.



Ingredients (for 3-4 people):

• 2 cups cottage cheese (about 450 g)
• 3 large eggs
• 1 1/2 cups (190 g) all-purpose flour
• 1 tsp. baking powder
• 1 tsp. kosher salt
• 4 tbsp. (56 g) unsalted butter, plus extra to serve
• Dill fronds, to garnish
• Sour cream, for serving

Heat the oven to 350° F / 180° C. 

In a large bowl, mix the cottage cheese with the eggs. Add 1 cup flour, the baking powder, and salt and mix until just combined.

Sprinkle the remaining flour lengthwise down the middle of a piece of parchment paper. Pour the cottage cheese batter on top of the flour in a log, then lift the long sides of the parchment and roll the log back and forth over the parchment until it’s coated in flour (the dough will be very wet and soft). 

Using a knife, cut the log into thick round slices and transfer them to parchment paper-lined baking sheets, spacing them 2 inches apart and laying them cut side up.

Bake in the preheated oven, rotating the baking sheets halfway through cooking, until lightly browned on the bottom and set in the middle, about 20 minutes total time. 

Transfer the baking sheets to a rack and, using a flat spatula, transfer the pancakes to a plate or serving platter. Pinch off small knobs of butter with your fingers and place over each pancake. Sprinkle the pancakes with dill and serve while hot with sour cream.