Cottage Cheese Pancakes

Combine the wet ingredients. Whisk together the cottage cheese, eggs, sugar, vanilla, and lemon juice.

Add the dry ingredients. Measure the flour, baking powder, and poppy seeds into the bowl with the cottage cheese and mix just until all the dry ingredients are incorporated. The batter should be thick and lumpy.

Rest. Allow the batter to rest for 5 minutes.

Heat the pan. Preheat a non-stick skillet over medium heat and lightly grease it with butter.

Cook the pancakes. Pour 1/3 cup pancake batter onto the heated pan for each pancake. Cook the pancakes until small bubbles form on the surface, and the edges look set. Use a spatula to flip each pancake carefully. Cook for another minute or so before transferring the cooked pancakes to a serving plate. Repeat with the rest of the batter, and remember to butter the pan between each batch or as needed.

Serve. Serve your pancakes warm with maple syrup, raspberry jam, or blueberry compote.