Add the cottage cheese, egg, all-purpose flour, baking powder, salt, melted butter, and vanilla extract to a blender. Blend on medium speed until the mixture is completely smooth with no lumps—this usually takes 30-45 seconds. The batter should have a thick, pourable consistency. I find that letting the blended batter rest for 1-2 minutes helps it thicken slightly and cook more evenly, so prepare your pan while you wait.

Melt 1/2 tablespoon of butter in a non-stick skillet or griddle over medium heat. Once the butter is foaming and the pan is hot, pour about 1/4 cup of batter from Step 1 onto the surface for each pancake—you should be able to make 2-3 pancakes depending on your pan size. Cook undisturbed for 1-2 minutes until you see bubbles forming on the surface and the edges appear set. Flip carefully and cook the other side for another 1-2 minutes until golden brown. I prefer medium heat because it gives the inside time to cook through while the outside gets nicely browned, which won't happen as well on high heat.

Transfer the warm pancakes to a plate and drizzle generously with maple syrup. Serve immediately while still warm—these pancakes are delicate and best enjoyed fresh off the griddle.