Preheat the oven to a low heat Gas Mark 1, 150°C, fan 130°C. Weigh out and combine the flour, baking powder and sugar together in a large bowl. In a separate bowl, combine the egg, melted butter and cottage cheese. Mix the wet ingredients into the dry, then slowly add the milk until everything combined and has a smooth texture. Stir through the blackberries and, using a ladle, pour small amounts of the mixture into a large pan with the cooking oil, keeping the heat to medium. You will have to cook the pancakes in batches. Once small bubbles appear on the surface of the pancakes you can flip them over; they should require 3-4 minutes on each side. When the pancakes are risen and golden, transfer to a baking tray and keep warm in the oven. While you are cooking the rest of the pancakes, make the topping by whisking together the yogurt and crème fraîche until smooth. Serve 2-3 pancakes per person with the topping spooned over and the extra blackberries and raspberries.