My father's been making these pancakes on Sundays, when they're not traveling, for as long as I can remember. We started making them some weeks, maybe even most. Not as often or as regularly as he does, though.
Large mixing bowl
Copper bowl or equivalent
Balloon whip, or other wire wisk
1/3 cup measure
16 oz small curd cottage cheese (they favor Knudsen, but as long as it's good...)
6 extra large eggs
2/3 cup all-purpose flour
2 Tb sugar
1 tsp salt (I tend to go a little light on the salt)
dash of cinnamon
Separate the eggs, whites in copper bowl, yolks in mixing bowl.
Mix in with yolks the cottage cheese, flour, sugar, salt and cinnamon.
Beat egg whites until soft peaks have formed.
Quickly but carefully fold in whites with everything else.
Using the 1/3 cup, measure the batter onto a lightly oiled griddle.
Note: if adding blueberries, do so now.
Cook for about 3 to 3 minutes and flip over, then cook for another 2 minutes.
We have always served them with butter and cinnamon sugar, which we make by mixing 4-5 Tb of sugar with 1 Tb of cinnamon. They're also good with maple syrup.