1. 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.
2. 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.
3. 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.
4. If desired, serve with maple syrup on the side and garnish the plate with grapes or other fruit.