Ingredients:
4 eggs
1/3 cup skim milk
16 ounces cottage cheese (non-fat or low-fat work great)
1 cup flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon, nutmeg, cardamom or other spice (optional but delicious)
1 teaspoon (or more) butter or bacon grease

Directions:
1.    Place eggs, milk and cottage cheese in a blender and whir until frothy. Add the remaining ingredients and whir again until just mixed. (The batter can be made ahead to this point. Leave it at room temperature for up to a couple of hours, otherwise refrigerate, including overnight.)
2.    Heat a large skillet on medium, add fat and let heat. (See ALANNA’s TIPS.) Fill a 1/3 cup measure with batter, pour into skillet. Let pancake cook, untouched, until small bubbles form in middle about 2 minutes. With a flat spatula, turn the pancake over and brown lightly, about 1 minute. Serve immediately with butter and syrup or fresh fruit, applesauce, sour cream or even deliciously plain.