Cottage Cheese Pancakes

• 1 cup/220 grams full-fat cottage cheese
• 3 large eggs
• 3 tablespoons milk of choice
• 2 tablespoons/25 grams sugar
• 2 teaspoons vanilla extract
• 1 cup/128 grams all-purpose flour
• 1 teaspoon baking soda

Canola, grapeseed or other neutral-flavored oil, for greasing

Maple syrup or honey, for serving

1. Blend the cottage cheese, eggs, milk, sugar and vanilla with a blender until quite smooth. (Some small curds are OK.) Transfer to a large bowl and gently fold in the flour and baking soda with a silicone spatula or wooden spoon until mostly incorporated but some lumps of flour remain.
2. Heat a large nonstick or cast-iron skillet over medium. Lightly grease it with an oiled paper towel or silicone pastry brush (there should be no pools of oil). Drop ¼-cup dollops of the batter into the skillet, spacing them at least 2 inches apart.
3. Cook the pancakes until they bubble on top and start to look a bit matte around the edges, 2 to 3 minutes. Flip the pancakes and cook for another 2 to 3 minutes, until cooked through, reducing the heat if the pancakes are browning too quickly. Transfer to a platter or small baking sheet, covering with foil to keep warm, if desired.
4. Regrease the pan and repeat to cook the remaining batter.
5. Serve the pancakes immediately with syrup or honey. Refrigerate any leftovers in an airtight container or zip-top bag for up to 3 days and reheat in the microwave until hot, about 30 seconds.