Cottage cheese pancakes

In a medium bowl, combine the cottage cheese, Greek yogurt, eggs, milk, oil and whisk until smooth.

Sprinkle over the sugar, baking powder and salt and stir to combine evenly. Lastly, stir in the flour just until incorporated (don't overmix)--the batter will be VERY thick!

Preheat a large skillet over medium heat and grease liberally with neutral oil or clarified butter. Dollop 1/4 cup of batter into the pan at a time, letting the batter mound up tall. Cook until the edges of the pancakes are matte and the bottom of the pancake is golden (lift up an edge to check!), about 1-2 minutes. Flip and cook for another 1-2 minutes.

At this point, the middle may still look like its oozing raw batter. Quickly add a teaspoon or two of water into the pan (be careful--the water will likely splatter off the hot pan), then cover with a lid. Cook for another 1-2 minutes until the pancakes puff up and there's no trace of raw batter around the middles. Serve hot with a pool of maple syrup and enjoy!