3tablespoonsbutter(melted and cooled) plus more for the pan
In a large bowl whisk flour, sugar, baking powder, baking soda, cinnamon, and salt together with a whisk or fork
Measure milk, cottage cheese, eggs, butter and vanilla into a liquid measuring cup, and mix until eggs are broken up. Pour wet ingredients over dry ingredients and whisk together until just combined.
In a large skillet melt about a ¼ tablespoon of butter. Once butter is melted use a small cookie scoop to put batter into the pan.
Cook on once side until you see bubbles on the top, then flip. Cook on the second side until just browned, then move to a plate. Repeat until remaining pancake batter has been used up.
Serve with syrup and fruit and enjoy!
Instead of measuring the butter for the pan, I like to use a full COLD stick of butter and just rub the end all over the pan. I use less at a time and ensure good coverage on the pan so it doesn't stick.