Cottage Cheese and Sesame Pancakes with Gingered Apricots and Warm Honey Syrup

Instructions

1. 1

   Place the rolled oats in a blender or food processor and grind them into a rustic flour. Transfer to a large bowl and mix with the baking powder, salt, and 2 tablespoons of the sesame seeds.

2. 2

   In another bowl, whisk together the cottage cheese, eggs, milk, vanilla, and 1 tablespoon of the honey until combined. Fold this mixture into the dry ingredients and let it rest for 5 minutes so the oats can hydrate.

3. 3

   While the batter rests, melt 10 g butter in a skillet over medium heat. Add the apricots, grated ginger, lemon juice, and 1 tablespoon of honey. Cook for 3 to 4 minutes, stirring gently, until the fruit is glossy and just tender. Remove from the heat.

4. 4

   In a small saucepan or in the same cleaned skillet, warm the water with the remaining honey for 30 to 60 seconds over low heat, just until a light syrup forms. Keep warm.

5. 5

   Heat a nonstick skillet or griddle over medium heat, about a surface temperature of 350°F / 175°C. Add the remaining butter and 1 teaspoon of the sesame oil.

6. 6

   Scoop the batter using about 3 tablespoons per pancake. Cook for 2 to 3 minutes per side, until golden and cooked through in the center. Repeat with the remaining batter, adding the remaining teaspoon of sesame oil as needed.

7. 7

   Toast the remaining tablespoon of sesame seeds in a small pan for 1 minute over medium heat, stirring constantly, until fragrant.

8. 8

   Serve the pancakes hot with a spoonful of plain yogurt, the gingered apricots, the warm honey syrup spooned over the top, and the toasted sesame seeds as the finish.