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Pea Pancakes

['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']

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.
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).
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.
Serve pancakes drizzled with butter and topped with scallions.

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