Blend the base: Add cottage cheese, eggs, milk, and olive oil to a blender. Blend until smooth and creamy.

Add dry ingredients: Toss in flour, baking powder, salt, pepper, herbs, and any optional seasonings. Pulse just until combined. Don’t overblend.

Rest the batter: Let it sit for 5–10 minutes. This helps the flour hydrate and the pancakes hold together.

Heat the pan: Warm a nonstick skillet over medium heat. Lightly brush with oil or butter.

Cook the pancakes: Pour about 1/3 cup batter into the pan. Spread gently into a thin circle, 6–7 inches wide. Cook 1–2 minutes until the edges look set and bubbles appear.

Flip carefully: Slide a thin spatula underneath and flip. Cook another 30–60 seconds until golden and cooked through. Adjust heat to avoid burning.

Repeat: Transfer to a plate and cover with a clean towel to keep warm. Continue with remaining batter, oiling the pan as needed. You should get 6–8 wraps.

Fill and roll: Add your fillings while the pancakes are warm. Roll like a burrito or fold like a taco.