Whisk together in a large bowl:
1 and 1/3 cups of all purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon or pinch of ground nutmeg
1/4 tsp salt

Whisk together in another bowl:
1 cup milk
1 cup cottage cheese
3 tblsp butter, melted
2 large egg yolks
1 tsp vanilla

Pour the wet ingredients over the dry ingredients and gently whisk them
together, mixing just until combined.
Stir in:
1/3 cup finely chopped walnuts (optional)
1/3 dried currants, plumped (optional)

Beat 2 large egg whites until the peaks are stiff but not dry, then fold
them into the batter.

The batter will be thick and bubbly, similar to cake batter.  Spoon 1/3 cup
batter onto the warmed and greased griddle, nudging the batter into mounds.
Cook until the top of each pancake is starting to dry around the edges.