In a high-speed blender, combine the cottage cheese, flour, eggs, sugar, baking powder, and salt. Pulse until very smooth. If you find the batter almost too thick to stir, add up to 1/4 cup warm water.

Place a griddle pan over medium-high heat. Once hot, generously grease with the butter or olive oil. I prefer using olive oil since it’s doesn’t burn as quick. To be noted, if you like your pancakes to have those crispy edges, the more ‘fat’ you use when cooking the crispier they will be!

Use a large ice cream scooper to add ¼ – 1/3 cup batter per pancake onto the greased griddle. Use the back of a spoon to evenly spread out the batter. Reduce stovetop burner to medium heat.

Cook for 2-3 minutes, until you see air bubbles and edges are set, then flip. Cook another 2-3 minutes, until golden and fluffy.

Enjoy warm with fresh fruits and maple syrup!