Recipe of the day: Sheet pan cottage cheese pancake with fresh stone fruit and minted slaw

Discover a unique breakfast experience with this sheet pan cottage cheese pancake recipe. This simple dish features cottage cheese, eggs, and self-raising flour, creating a golden-brown pancake baked to perfection in the oven. The pancake is served with a refreshing slaw made from sliced nectarines and peaches, tossed in orange juice, honey, and fresh mint.

The pancake ingredients include 1 cup of smooth cottage cheese, 4 eggs, 1 cup of self-raising flour, 3 tablespoons of honey, 1 teaspoon of vanilla extract, and a pinch of salt. To prepare the slaw, gather 2 nectarines and 2 peaches, thinly sliced, orange juice from 1 orange, 1 tablespoon of honey, 6-8 fresh mint leaves finely chopped, and an optional pinch of chilli flakes and salt.

Begin by preheating your oven to 180°C. In a mixing bowl, combine the cottage cheese, eggs, flour, honey, vanilla, and salt, blending until a smooth consistency is achieved. Transfer the mixture into a lined sheet pan and bake for 20-25 minutes or until the pancake turns golden and is set.

While the pancake is baking, prepare the stone fruit slaw. In a bowl, gently toss the sliced nectarines and peaches with orange juice, honey, and chopped mint. Add a pinch of salt to enhance the sweetness, and optionally, sprinkle a pinch of chilli flakes for a subtle kick. Allow the slaw to stand for 5-10 minutes to soften slightly and develop a glossy finish.

Once the pancake is ready, slice it into squares. Generously spoon the fresh stone fruit and mint slaw over each pancake slice, ensuring an even distribution. Drizzle any excess juices from the slaw bowl over the top. For a visually appealing touch, scatter a few extra chilli flakes if desired. This delightful recipe by Jenny Morris offers a delicious and easy way to start your day.