Prepare the batter: In a large mixing bowl, add the cottage cheese, eggs, vanilla extract, and caster sugar. Whisk together until the cottage cheese is mostly broken down and the mixture looks pale yellow and slightly frothy on top. You should still see small curds of cottage cheese throughout — that's fine; they add texture.

Combine the dry ingredients: Sprinkle the plain flour, baking powder, cinnamon, nutmeg, and salt over the wet mixture. Stir gently with a spatula until just combined. Stop when you no longer see streaks of white flour, but don't overmix. The batter will look thick and lumpy, like a drop scone mixture.

Fold in the apples: Add the finely diced apples (and raisins or walnuts if using) to the bowl. Fold them in with a gentle hand until every piece of apple is coated in the batter. You'll see flecks of apple skin and cinnamon throughout the thick, rustic mixture.

Heat the pan: Place a large non-stick frying pan over a medium heat. Add half the butter or coconut oil and let it melt, tilting the pan to coat the base. The butter should sizzle gently when it's ready — if it smokes, the pan is too hot; if it just sits there, turn the heat up slightly.

Scoop and cook: Using a tablespoon or a small cookie scoop, drop rounded spoonfuls of batter into the hot pan. Leave a little space between each one, as they will spread slightly. Cook for 3-4 minutes, until the bottoms are a deep golden brown and you can see small bubbles forming on the surface. The edges will look set and slightly dry.

Flip and finish: Carefully flip each bite using a spatula. The cooked side should be a lovely caramelised golden brown with darker specks from the cinnamon. Cook for another 2-3 minutes, pressing down gently with the spatula. They are done when both sides are golden brown and the centre feels springy to the touch. If you insert a skewer, it should come out clean.

Keep warm and serve: Transfer the cooked bites to a plate and keep them warm in a low oven (about 100°C) while you cook the remaining batter with the rest of the butter. Serve immediately, while the edges are still slightly crisp and the inside is tender and fluffy.