Whisk the flour, bicarbonate of soda, and sugar together in a large bowl.
Combine one egg, 50g melted butter, milk, and cottage cheese in a separate bowl.
Whisk the wet ingredients into the dry ingredients to create a smooth batter.
Gently fold the blueberries into the pancake batter.
Preheat a lightly oiled frying pan over medium heat.
Cook small ladlefuls of batter for one minute per side until golden brown.
Poach four eggs in boiling water for 3 to 4 minutes until the whites are set.
Grill the pancetta until it reaches a crispy texture.
Serve pancakes topped with butter, crispy pancetta, a poached egg, and maple syrup.