1. Prepare your equipment: grab a large mixing bowl, a whisk, and a nonstick griddle or large frying pan. Set the griddle or pan over medium-low heat and lightly grease with butter or oil.

2. Combine wet ingredients: in the large mixing bowl, add cottage cheese, eggs, vanilla extract, and sweetener. Whisk until well combined.

3. Whisk dry ingredients separately: in a small bowl, whisk together flour, baking powder, and salt.

4. Combine wet and dry: gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Do not overmix; a few lumps are okay.

5. Adjust batter consistency: pour in ¼ cup of milk and stir gently. Add more milk if needed to reach a thick but pourable consistency.

6. Cook the pancakes: spoon about ¼ cup batter per pancake onto the preheated griddle. Leave space between pancakes.

7. Watch for bubbles: cook for 2-3 minutes until bubbles form on the surface and edges look set.

8. Flip and finish: flip each pancake and cook for another 1-2 minutes until golden brown and cooked through.

9. Serve warm: remove pancakes to a plate. Keep warm in a low oven (200°F) while cooking the remaining batter.