Brown Butter Oat Pancakes with Orange Zest

Steps

1. In a small skillet over medium heat, melt 20 g of the butter and cook, swirling, 3 to 4 minutes until it smells nutty and turns golden brown. Pour it into a small bowl and let it cool slightly; keep the remaining butter for greasing the pan.
2. In a blender, combine the oats and the milk and let them soak for 10 minutes to soften.
3. Add the eggs, cottage cheese, orange juice, spelt flour, brown sugar, nutmeg, vanilla and salt to the blender and blend until very smooth, about 1 minute.
4. With the blender running on low, pour in the browned butter and blend just until combined. The batter should be thin and pourable; let it rest 5 minutes.
5. Heat a large nonstick skillet over medium heat and rub it with a little of the remaining butter, using about a quarter of it per batch.
6. Pour about 1/4 cup of batter into the skillet and tilt the pan to spread it into a thin round. Cook 1 to 2 minutes until the edges look lacy and set, then flip and cook 1 minute more until golden and cooked through with no wet batter in the center (160°F / 71°C).
7. Repeat with the rest of the batter, greasing the pan with the rest of the remaining butter as needed, stacking the pancakes on a plate and covering them with a towel to keep warm. Serve plain.