I think the results you get with this really depend on the type of cottage cheese you have, whether its large or small curd, thicker or soupier, etc.

I tried this today, but didn't have much luck with it. The cottage cheese was big lumps. They melted and stuck to the pan and made the pancake to heavy to turn without tearing. I can't imagine how you would get smooth batter just by beating it.

Still, I might try it again following ImOnMyWay's suggestion to mix it in the blender. That might smooth out the cottage cheese. Or try brobin's suggestion to use ricotta. But I usually have cottage cheese on hand and not ricotta.