Oat and cottage cheese pancakes with rosemary-roasted plums and tahini honey

Instructions

1. 1

   Preheat the oven to 200°C / 400°F. Place the plums on a baking tray or small baking dish and toss them with the olive oil, 1 tablespoon honey, 1 teaspoon rosemary, and a pinch of the salt. Roast for 18 to 20 minutes at 200°C / 400°F, until soft and lightly caramelized.

2. 2

   While the plums roast, prepare the dry mixture. In a large bowl, combine the oats, baking powder, cinnamon, and the remaining salt.

3. 3

   In a blender or food processor, blend the cottage cheese, milk, eggs, vanilla, melted butter, and 1 tablespoon honey until mostly smooth. Pour this mixture over the dry ingredients and let it rest for 5 minutes so the oats can hydrate.

4. 4

   For the sauce, mix the tahini with the remaining 1 tablespoon honey and the warm water, if needed, until you get a pourable consistency.

5. 5

   Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter. Pour about 60 ml / 1/4 cup batter per pancake. Cook for 2 to 3 minutes per side, until bubbles appear, the edges look set, and both sides are golden.

6. 6

   Toast the pumpkin seeds in a small skillet over medium heat for 2 to 3 minutes, stirring often, until nutty and fragrant. Remove from the heat.

7. 7

   Serve the pancakes hot with the roasted plums and their juices, the tahini honey drizzle, the toasted pumpkin seeds, and, if desired, an extra pinch of very finely chopped rosemary.