1. Combine Cottage Cheese & 1/4 c of the marmalade in a food processor; blend until smooth. Set aside.
2. Beat egg whites until stiff, but not dry. Beat yolks until light in color. Beat in the cup of cottage cheese-marmalade mixture, reserving a cup of the mixture for the topping. Add flour & salt; continue beating until completely mixed. Fold in beaten egg whites.
3. Melt butter in a large nonstick skillet over medium heat. Wipe butter out of pan with a paper towel. Spoon the batter (1/3 c for each pancake) into the hot pan. Cook pancakes over medium heat until golden brown on the first side.
4. Turn pancakes to brown the other side. While the pancakes are cooking, combine the maple syrup & remaining 2 T of marmalade; mix well and set aside.
5. To serve, place 3 pancakes on each plate. Top each serving with 1/4 of the reserved Cottage Cheese-marmalade mixture. Spoon 1 T of the maple-marmalade mixture over each serving. Garnish with twisted orange slices & a sprig of fresh mint, if desired.