Increase the protein content of your pancakes by adding cottage cheese. The result is a nicely moist (but still fluffy) flapjack.
Whip cottage cheese in a large bowl until most of the curds are broken up. Add eggs and mix well, then drizzle in butter and whip until smooth. In a separate bowl, stir together flour, baking powder, salt, and sugar. Add wet ingredients to dry ingredients, then stir until just blended.
Heat a lightly buttered griddle or cast-iron skillet over moderately high heat. Ladle in batter, ¼ cup at a time. Cook 3 to 4 minutes, then check underside. If browned, gently flip pancakes and cook 2 minutes longer. Repeat with remaining batter. Serve with either the Pineapple-Ginger or Fig-Walnut Topping.