Preparation Steps

• Whisk the dry ingredients (flour, baking powder and cinnamon) together in a medium bowl so they’re evenly combined; set aside.
• In a blender or food processor, pulse the cottage cheese, eggs, maple syrup, vanilla and lemon zest until mostly smooth but still a bit textured — this keeps the pancakes tender. If you don’t have a blender, vigorously whisk the wet ingredients and smash the curds with a fork in a bowl.
• Pour the wet mixture into the dry ingredients and fold with a spatula until just incorporated. The batter should be slightly lumpy and scoopable; let it rest 5 minutes so the flour hydrates and the batter thickens slightly.
• Heat a nonstick skillet or griddle over medium-low heat. Add half the butter and swirl to coat. Reduce heat if the butter browns quickly — these pancakes brown best with gentle heat.
• Spoon about 1/4 cup batter per pancake onto the pan, spacing them so you can flip easily. Cook until small bubbles appear on the surface and the edges look set, about 3 to 4 minutes. If batter spreads unevenly, use the back of the spoon to nudge each pancake into a round.
• Flip carefully and cook the second side 1½ to 2 minutes more, until golden and cooked through. Add the remaining butter to the pan between batches as needed.
• Keep finished pancakes warm on a baking sheet in a 200°F oven while you finish the rest. Serve stacked with extra maple syrup and fresh berries.