1. Whisk flour, sugar, baking powder and salt in a medium bowl until well combined. Set aside.

2. In a separate large bowl, whisk together the cottage cheese, egg yolks, milk, lemon zest, lemon juice and vanilla extract.

3. Gently stir flour mixture into the cottage cheese mixture until just combined.

4. Beat egg whites with an electric mixer at high speed until soft peaks form, about 3-5 minutes. Gently fold in the egg whites into the pancake mixture until just blended.

5. Gently fold in the blueberries.

6. Lightly grease a large non-stick skillet with butter over medium heat. Pour 1/4 cup of batter onto the griddle and lightly spread to make a flat pancake.

7. Cook 3 minutes, or until bottom is golden. Flip pancake and cook 2-3 minutes longer or until lightly browned. Repeat with remaining batter, adding butter to the pan as you go to prevent sticking. 

8. Serve with fresh blueberries and Earl Grey syrup, for drizzling.

Earl Grey Syrup

1. Add water to a small saucepan. Bring to a boil. Add loose leaf tea or teabags and let simmer for 5 minutes until the tea has fully steeped. Remove teabags or strain out tea leaves. 

2. Add sugar and simmer, stirring occasionally, until sugar is fully dissolved. Let cool to room temperature before using. Simple syrup will keep in an airtight container in the refrigerator for two weeks.