Cottage Cheese Pancakes with Raisins in the Oven

Ideally, cottage cheese with 5–9% fat (a balance of taste and health benefits). Alternatives: 18% fat (more tender, classic) or 0% fat-free (lighter, but drier). The cottage cheese should be fresh – white or slightly creamy, with no yellow film. If it is grainy, rub it through a sieve or blitz it with a blender for smooth pancakes. Cottage cheese with fruit and sugar added is not suitable, as it will upset the balance of the recipe. Homemade farmhouse cottage cheese is the premium option. Check the use-by date – cottage cheese past its date will add a sour note. If the cottage cheese is wet, press it through cheesecloth for 30 minutes, or the pancakes will run.

Alternatives: semolina, 2 tbsp, plus 10 minutes to "rest" (the classic choice); cornflour (1.5 tbsp, a gluten-free option); ground oat flakes (for a healthy-eating version); or rice flour (gluten-free). Without flour it will also work, but the pancakes will spread. Wholemeal flour gives a coarser texture. A ratio of 2 tbsp of flour to 300 g of cottage cheese is best. More flour and the pancakes turn out "bread-like"; less and they will not "come together" into shape. For a children's version, use 1 tbsp of semolina plus 1 tbsp of flour.

In the fridge in a covered container, 2–3 days. Reheat in the microwave for 30–40 seconds under a lid, or in a pan with 1 tsp of oil for 1–2 minutes. In the freezer, up to 1 month (in portions, wrapped in film). Thaw in the fridge for 4–6 hours, or reheat straight away in the oven for 10 minutes at 150°C. Fresh pancakes are at their best in the first 30 minutes out of the oven. On the second day, brush them with a little sour cream before eating to bring back their freshness. Do not leave them at room temperature for longer than 4 hours, as cottage cheese spoils. For a children's breakfast it is handy to serve them cooled in a lunch bag. They are ideal as a family make-ahead – a double portion is enough for two breakfasts.

The classics: thick sour cream, jam, honey, condensed milk. With fresh berries and fruit for a summer version. With a chocolate or berry sauce for a "restaurant" presentation. With a scoop of vanilla ice cream for a dessert version. Alongside a cup of coffee with milk, cocoa, or hot chocolate. With a herbal mint tea for a relaxed breakfast. For a children's breakfast, with fruit purée or jam. With a glass of milk for a "grandmother's" version. For a "diet" option, with plain unsweetened yogurt. For a family breakfast, with different toppings for each portion (everyone picks their own). A versatile dish for breakfasts and afternoon snacks.