1. In a large mixing bowl, combine the active sourdough starter, cottage cheese, eggs, milk, granulated sugar, and vanilla extract. Whisk these wet ingredients together until they are well combined and the cottage cheese is mostly broken down, though small curds are fine and add to the texture.

2. In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Ensure there are no lumps in the dry mixture for even distribution.

3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few small lumps are perfectly normal and will result in a tender pancake. Overmixing can lead to tough pancakes.

4. Gently fold in the lemon zest and fresh blueberries. Distribute them evenly throughout the batter without crushing the blueberries.

5. Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or cooking spray. You’ll know it’s ready when a drop of water sizzles and evaporates quickly.

6. Drop the batter by tablespoonfuls onto the hot pan. Cook for 2-3 minutes per side, or until golden brown and cooked through. You’ll see small bubbles forming on the surface, and the edges will look set when it’s time to flip.

7. Remove the cooked pancake bites from the pan and place them on a plate. Repeat with the remaining batter, greasing the pan as needed. Serve immediately with your favorite toppings.