Prepare the apple and mise en place: finely dice the Fuji apple to about 3–4 mm pieces so they warm through quickly in the pancake without releasing too much liquid. Measure out the cottage cheese, flour, cinnamon, and have the egg and salt at room temperature (room temp ingredients mix more evenly).

Make the batter: In a medium bowl, whisk the egg and a pinch of salt until homogeneous — this breaks the white and helps distribute it evenly through the batter. Add the cottage cheese and stir gently; leaving the curds slightly intact gives texture and pockets of creaminess in the pancakes. Add the flour and cinnamon and fold briefly until just combined. Over-mixing the batter will develop gluten in the flour and make the pancakes tough, so stop when you no longer see dry streaks. Fold in the finely diced apple.

Rest briefly (optional, 5 minutes): Letting the batter sit for 5 minutes hydrates the flour and allows the cottage cheese to relax into the mixture, producing a slightly more cohesive pancake that holds together in the pan.

Make the maple-yogurt drizzle: In a small bowl, whisk the Greek yogurt and maple syrup until smooth. The yogurt provides tang and body while the maple syrup sweetens and thins it slightly so it becomes a pourable sauce. Taste and add a tiny pinch of salt or an extra 1/2 tsp of maple if you prefer sweeter drizzle.

Heat the pan properly: Place a nonstick skillet or cast-iron pan over medium heat and add the butter or oil. Heat until the fat is shimmering but not smoking — this temperature lets the pancakes form a golden crust quickly, sealing in moisture. If the pan is too cool the pancakes will spread and be pale; if too hot they will burn before cooking through.

Cook the pancakes: Spoon 2–3 heaping tablespoons of batter per pancake into the pan (you should get about 6 small pancakes total — 3 per person). Leave space between pancakes; they will puff a little. Cook undisturbed for 2–3 minutes until the undersides are golden and the top shows small dry bubbles and set edges. Flip carefully with a thin spatula and cook the second side 1.5–2 minutes until cooked through and lightly browned. Cooking low and steady ensures the interior cooks without over-browning the exterior.

Keep warm while you finish: If making multiple batches, transfer cooked pancakes to a plate and keep loosely tented with foil in a 90–100°C (200°F) oven. This prevents the first pancakes from going soggy while you finish the rest.

To serve: Stack pancakes (3 per person), spoon 1/2 of the maple-yogurt drizzle over each stack, and finish with a light dusting of cinnamon if desired and a drizzle of any remaining maple. Serve immediately so you get the contrast of warm pancakes and cool tangy drizzle.