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1
Make the Cranberry Honey: combine the cranberries, 3/4 cup honey, and orange juice in a saucepan; bring to a boil; lower the heat, and simmer, uncovered, for 20 minutes; the berries will pop and soften, coloring and flavoring the honey.
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2
Add in the remaining 1/4 cup honey and simmer another 5 minutes; strain the honey into a jar (discard the cranberries), cool, cover, and store in the refrigerator until ready to use; will keep for up to 2 weeks.
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3
When ready to servewarm the honey by placing the open jar in a microwave oven and heating for a minute or so.
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4
Make the pancakes: in a bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt.
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5
In another bowl, whisk together the cottage cheese, milk, eggs, melted butter, and vanilla; blend well.
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6
Pour the wet ingredients over the dry ingredients and mix with the whisk, stopping when everything is just combined.
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7
The batter will be thick and may be a bit lumpy.
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8
Lightly butter, oil, or spray your griddle or skillet; preheat over medium heat.
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9
Spoon 1/4 cup batter onto griddle for each pancake, allowing space for spreading, and use a spatula or back of your spoon to lightly press the batter into rounds.
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10
When the undersides of the pancakes are golden and the tops are speckled with bubbles that pop and stay open, flip the pancakes with a wide spatula and cook until the other sides are light brown.
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11
Serve immediately, or keep the finished pancakes in a preheated 200 oven while you cook the rest of the batch.
