The pancakes. Sift 1 cup + 4 tablespoons flour and combine it with baking powder and salt in a bowl. Set aside.
Place the cottage cheese, eggs, sugar, and vanilla extract in a small food processor and blend until almost smooth. Add the flour mixture and stir with a rubber spatula until combined. The mixture should be sticky.
Heat the butter or oil in a non-stick skillet over low-medium heat. The oil should be hot enough before you start frying.
Place ½ cup flour into a bowl or shallow plate. Using a cookie scoop ( I used a medium one), scoop a ball of dough and roll it in the flour. Repeat with all the remaining dough. I get 8 balls, but you can get less or more depending on the size.
With floured hands, gently pat the dough balls from one hand to another to remove excess flour. Flatten them with your palm and put in the skillet. Fry until both sides are golden brown (on low-medium heat). When done, place on paper towels to remove any excess oil.
The caramelized fruit. Cut pears and the apple into small cubes. Add them to a skillet or a pan. Grate zest of the lime and squeeze the juice. Add 1 tablespoon honey and mix everything together. Put over a high heat, and, constantly stirring, cook until fruit are golden.
Serve the pancakes with sour cream or yogurt, topped with caramelized fruit. Enjoy!
You may need more or less flour depending on how moist your cottage cheese is. The dough should be sticky and soft, but should hold together well.