Separate the eggs, putting the yolks in one bowl and the whites in another large enough to whisk in. Add to the yolks the cottage cheese, buttermilk, melted butter sugar and vanilla.  Stir together to blend well with a wooden spoon. Combine the dry ingredients then fold them into the wet ingredients. Add the blueberries. Whisk the whites until they form soft peaks, then fold them into the batter as well to lighten it.

Heat a nonstick pan and melt extra butter.  When sizzling, add the batter in 1/4 cup increments.  The batter won’t spread out because it is so thick, so gently force it out with a knife or spoon.  Cook over medium-low heat until the cakes appear mostly set on top, then work a thin spatula underneath them and turn them over. Cook the second side for about 2 minutes, then ease out of the pan and serve with extra berries and maple syrup.

Makes 12 3-inch cakes