Start by adding the cottage cheese to a large mixing bowl. Crack the eggs into the bowl and whisk them together with the cottage cheese. Stir until well combined, but leave small lumps for texture.

Next, add sugar (or honey), vanilla extract, and melted butter to the mixture. Stir until the wet ingredients blend smoothly.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture, stirring gently to prevent overmixing.

Place a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil to prevent sticking. Let the pan heat for about a minute before adding the batter.

Spoon about ¼ cup of batter onto the hot pan for each pancake. Use the back of the spoon to spread the batter slightly into a round shape.

Cook for 2–3 minutes until small bubbles start to form on the surface and the edges look set.

Flip the pancakes carefully with a spatula and cook for another 2 minutes, or until they turn golden brown. 

Repeat this process with the remaining batter, adding more butter or oil if needed.