These corn pancakes have crispy edges and soft centers and are only improved by a healthy drizzle of maple syrup. There is just a spoonful of sugar and very little flour in these pancakes.
Combine the cottage cheese, eggs, sugar, and salt in a large bowl or in the bowl of a food processor. Blend, using an immersion blender or in the food processor until smooth.
Heat a large non-stick pan or griddle over med/high-heat. Swirl a pat of butter in the pan until melted and scoop 1/4 cup of the pancake batter and drop into the heated pan, spreading slightly.
Cook the pancakes for about 3 minutes or until the surface of the pancake is bubbling. Flip and continue to cook an additional 3 minutes or until the pancakes are golden brown and set.