Fluffy Cottage Cheese Pancakes with Maple

Steps

1. Separate the egg yolks from the egg whites, putting the whites in a clean, grease-free bowl. Melt half of the butter and let it cool slightly; keep the remaining half for the skillet.
2. In a large bowl, whisk the cottage cheese, egg yolks, milk, vanilla and the melted half of the butter until mostly smooth.
3. In a second bowl, whisk the flour, sugar, baking powder and salt, then stir this dry mixture into the cottage cheese mixture until just combined; a few streaks are fine.
4. Beat the egg whites with a whisk or mixer until they hold soft peaks, then gently fold them into the batter in two additions, keeping it airy.
5. Heat a large nonstick skillet over medium-low heat and brush it with a little of the remaining butter, using a portion for each batch so it is all used by the last one.
6. Scoop about 1/4 cup of batter per pancake into the skillet and cook 2 to 3 minutes, until the bottoms are golden and the edges look set, then flip gently.
7. Cook the second side 2 to 3 minutes, until golden and the centers spring back when pressed, about 160°F (71°C) inside. Keep finished pancakes warm on a plate while you cook the rest.
8. Warm the maple syrup in a small pan or the microwave, then drizzle it over the stacks and serve right away.