Cheese Pancakes with Honey and Fresh Raspberries

Prepare the Batter:

1. In a large mixing bowl, combine the flour, baking powder, and salt.
2. In another bowl, whisk together the eggs, milk, honey, and vanilla extract until smooth.
3. Gradually add the wet mixture to the dry ingredients, stirring until just combined. Fold in the cottage cheese. The batter will be thick, ideal for mini, patty-like pancakes.

Cook the Cheese Pancakes:

1. Preheat a non-stick skillet or griddle over medium-low heat. Lightly grease with cooking spray or a small amount of oil.
2. Pour about 1 tablespoon of batter onto the skillet for each mini pancake. Use the back of a spoon to slightly spread the batter, keeping it thick.
3. Cook until bubbles form on the surface and the edges start to set, about 2-3 minutes.
4. Flip carefully and cook for another 1-2 minutes until both sides are golden brown and the centers are fully cooked.
5. Repeat with the remaining batter. The recipe should yield about 12 pancakes, enough for 4 servings of 3 pancakes each.

Assemble the Pancake Stacks:

1. Stack 3 pancakes on each serving plate.
2. Drizzle honey generously over each stack.
3. Garnish with fresh raspberries