Baked Rye and Cottage Cheese Pancake with Spiced Rhubarb and Seed Crumble

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place an oven-safe skillet or a 24 cm / 9.5 inch round baking dish lightly greased with the oil in the oven so it heats up.

2. 2

   Make the compote: in a small saucepan combine the rhubarb, honey, orange juice, half of the cinnamon, half of the vanilla, and a pinch of the salt. Cook over medium heat for 6 to 8 minutes, stirring gently, until the rhubarb is tender but still holds some shape. Remove from the heat.

3. 3

   Make the crumble: in a small skillet over medium heat melt the butter. Add the pumpkin seeds, sunflower seeds, rolled oats, a pinch of salt, and cook for 3 to 4 minutes, stirring, until everything is toasted and crunchy. Set aside.

4. 4

   Prepare the pancake batter: in a blender or food processor combine the cottage cheese, eggs, milk, rye flour, baking powder, brown sugar, orange zest, the remaining vanilla, the remaining cinnamon, and the rest of the salt. Blend until smooth.

5. 5

   Carefully remove the hot skillet or dish from the oven. Pour in the batter and bake for 14 to 17 minutes at 220 °C / 425 °F, until the pancake is puffed, set in the center, and golden around the edges.

6. 6

   Remove from the oven and let rest for 2 minutes. Serve the baked pancake warm topped with the rhubarb compote, then finish with the seed crumble over the top.

7. 7

   If desired, spoon any remaining compote juices over each serving for extra moisture and shine.