# Components:
→ Pancakes
01 - 1 cup cottage cheese
02 - 2 large eggs
03 - 1/2 cup milk
04 - 1/2 teaspoon vanilla extract
05 - 1 tablespoon sugar
06 - 1 cup all-purpose flour
07 - 1 teaspoon baking powder
08 - 1/4 teaspoon salt
09 - 2 tablespoons unsalted butter, melted, plus more for cooking
→ Maple Pickle Butter
10 - 4 tablespoons unsalted butter, softened
11 - 2 tablespoons pure maple syrup
12 - 1 tablespoon finely chopped dill pickles
13 - 1 teaspoon fresh dill, chopped (optional)
14 - Pinch of salt
# Method:
01 - In a mixing bowl, whisk together the cottage cheese, eggs, milk, vanilla extract, and sugar until smooth and well combined.
02 - In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
03 - Gradually add the dry ingredients to the wet mixture, stirring gently until just incorporated. Avoid overmixing; a few small lumps are acceptable. Fold in the melted butter.
04 - Heat a non-stick skillet or griddle over medium heat. Lightly grease the cooking surface with butter.
05 - Ladle approximately 1/4 cup of batter onto the preheated skillet for each pancake. Cook for about 2-3 minutes per side, or until bubbles appear on the surface, the edges seem set, and the pancakes are golden brown and cooked through.
06 - In a small bowl, combine the softened butter, pure maple syrup, finely chopped dill pickles, fresh dill (if using), and a pinch of salt. Stir until the mixture is smooth and well blended.
07 - Serve the warm pancakes immediately, topped with a generous portion of the maple pickle butter.
