In a medium mixing bowl, whisk together the plain flour, baking powder, salt, black pepper, and garlic powder until well combined. This ensures the raising agent is evenly distributed.

In a separate, larger bowl, lightly beat the two eggs. Add the cottage cheese and whisk until just combined. It will still be lumpy, and that's exactly what we want.

Pour the dry ingredients into the wet ingredients. Using a spatula, gently fold everything together until just mixed. Be careful not to over-mix; a few lumps of flour are perfectly fine. What works best for me is about 10-12 gentle folds.

Gently stir in the finely chopped chives.

Let the batter rest for 5 minutes. This allows the flour to hydrate and the baking powder to start working its magic.

Place a large non-stick frying pan over a medium heat and add a little olive oil or butter. Once the pan is hot, drop large spoonfuls of batter into the pan, about 2-3 tablespoons per pancake. Don't overcrowd the pan.

Cook for 2-3 minutes on the first side, or until you see bubbles forming on the surface and the edges look dry and set.

Flip the pancakes carefully with a spatula and cook for another 2 minutes on the other side, until they are golden brown and cooked through.

Transfer the cooked pancakes to a plate and keep them warm while you cook the remaining batter, adding a little more oil to the pan if needed.

Serve immediately with your favourite toppings. A dollop of crème fraîche, a slice of smoked salmon, and a sprinkle of dill is a classic combination.