Drain cottage cheese in a sieve to remove excess moisture. Stir together the cottage cheese, egg yolks, sugar, flour and vanilla in a large bowl until well blended.
Add the salt to the egg whites in a large bowl. Beat at medium speed until soft peaks form. Gently fold the egg whites into the cottage cheese mixture in 2 or 3 additions until no streaks of white remain.
Lightly butter a large nonstick skillet. Heat skillet over medium heat. For each pancake, drop 2 to 3 heaping tablespoons of batter into the skillet, 1 inch apart; the pancakes should not be larger than 21/2 inches in diameter. Cook for about 2 minutes or until set on the bottom and lightly golden. Flip pancakes over; cook for 1 more minute or until golden. The pancakes will be very light. Remove the pancakes to a baking sheet and keep warm in a low oven. Repeat with the remaining pancake batter, buttering skillet as needed.
If desired, serve with maple syrup on the side and garnish the plate with grapes or other fruit.