Blender Cottage Cheese Pancakes with Warm Blueberry-Thyme Compote

Method

1. Step 1 — Build a silky base: Tip the cottage cheese, eggs, vanilla, lemon zest and salt into a blender. Run on high for 45-60 seconds, stopping once to scrape the sides, until the mixture is completely free of visible curds. It should pour like heavy cream and feel slick, not grainy, when you rub a drop between your fingers. Any remaining curd will show up as a lump in the finished pancake.

2. Step 2 — Make oat flour: Wipe the blender jar dry or use a spice grinder. Pulse the rolled oats for 20-30 seconds until they collapse into a fine, pale flour — you should get about 50 g. Whisk it in a wide bowl with the baking powder and cinnamon so the leavener is evenly dispersed, not clumped in one corner.

3. Step 3 — Combine and rest: Pour the wet mixture into the dry and whisk for about 20 seconds, just until the last dry streaks disappear. The batter will be thick, like a loose muffin batter, and should ribbon slowly off the whisk. Let it stand 10 minutes at room temperature; the oat flour hydrates and the batter tightens. If it stiffens past scooping, loosen with 1-2 tbsp milk.

4. Step 4 — Simmer the compote: While the batter rests, combine the blueberries, raspberries, honey, lemon juice and thyme sprigs in a small saucepan over medium heat. After 2-3 minutes the berries begin to hiss and split; drop the heat to low and simmer 6-8 minutes, pressing roughly a third of the fruit against the pan with the back of a spoon. You are after a glossy syrup that coats the spoon, not a thin juice. Pull out the thyme sprigs and keep warm.

5. Step 5 — Test one pancake: Heat a nonstick skillet over medium-low for a full 2 minutes. Add 1 tsp olive oil and wipe it out with a paper towel so only a faint film remains — too much fat and the edges fry instead of setting. Ladle 1/4 cup (60 ml) batter per pancake. It should sizzle quietly, not spit. Cook 2.5-3 minutes, until the rims look dry and matte and small bubbles break across the surface, then flip and cook 1.5-2 minutes more. The pancake should feel springy and sound hollow when tapped.

6. Step 6 — Hold and repeat: Slide the finished pancakes onto a plate and keep them in a 90°C (200°F) oven while you cook the rest, adding the remaining 1 tsp oil and wiping the pan between batches. You will get 8 pancakes — 4 per person.

7. Step 7 — Plate: Stack 4 pancakes per plate, spoon the warm compote over so it runs into the layers, and add a 50 g dollop of Greek yogurt to each. Finish with a little extra lemon zest and a single thyme leaf. Eat immediately, while the outside is still crisp and the compote is hot enough to soften the top pancake.