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To a blender, add cottage cheese, eggs, sourdough starter, oil, vanilla extract, sugar and salt. Blend together until smooth.
Heat a 10-12 inch skillet over medium heat. Place a pat of butter in the bottom of the pan and let it melt.
Pour about ¼ cup of batter into the pan and let it spread out a little- these roll-up pancakes will be thicker than a traditional crepe.
Cook the pancake for about 2 minutes until it bubbles up and is golden underneath, then flip with a wide spatula and cook the other side for about 30 seconds to a minute more.
Slide the pancake onto a plate and repeat with the remaining batter, buttering the pan and making sure the skillet is hot in between pancakes.
Spread some homemade jam over the pancakes, roll up and enjoy warm! Roll-up sourdough pancakes are also delicious served with syrup, butter, powdered sugar and fresh fruit.