In a large bowl, whisk together buttermilk, egg yolks, cottage cheese and melted butter. In a smaller bowl, combine flour, salt, baking soda, black pepper and nutmeg. Add dry ingredients to wet, and gently whisk until mixed. Don't worry about a few lumps.

In separate bowl, beat egg whites until soft peaks form. Fold gently into batter, then fold in chopped kale and cheese.

Heat a non-stick skillet or griddle over medium heat and grease well. When a drop of water sizzles on the pan's surface, you're ready to cook. Pour quarter-cup dollops of batter into the skillet, and cook until edges look dry. A peek at the underside should reveal a golden-brown belly. These pancakes are moist, and they take longer to cook than traditional flapjacks - 3 to 5 minutes per side.

Flip and cook until second side is golden and pancake no longer feels squishy when pressed.

You can keep pancakes on a rack in a low-temperature oven until you've finished cooking them all.