The perfect accompaniment to a lazy Sunday, hotcakes are a brunch favourite. Fresh raspberries offer a sweet, sharp kick that finishes this dish off beautifully
125g natural cottage cheese
3 tbsp caster sugar
2 medium eggs, separated
75ml whole milk
60g plain flour
1/2 tsp baking powder
100ml creamy yogurt
Ready in: 45 mins
Separate egg yolks and whites.
Put the cottage cheese in a sieve and leave to drain for 10 minutes.
Set aside 75g raspberries and put the remainder in a small saucepan with 2 tbsp sugar and 1 tbsp water. Gently heat until the sugar has melted and the mixture starts to bubble. Squash the raspberries gently with a fork, then set aside.
Press the cottage cheese through the sieve into a bowl then add the remaining sugar and the egg yolks. Beat with a wooden spoon, then mix in the milk.
Sift in the flour, baking powder and a pinch of salt and stir to combine.
Whisk the egg whites until stiff.
Fold a heaped tablespoon of the egg whites into the main mixture to lighten it, then fold in the remaining egg whites and raspberries.
Heat a frying pan, add a little butter to coat the base, then drop a large tablespoon of the batter per hotcake into the pan, making 3-4 at a time.
Cook for 2 minutes over a low heat, then carefully flip them over and cook the other side.
Serve straight away with the warm raspberry sauce and creamy yogurt.