1. Preheat your oven to 375 F (190 C). Lightly grease a mini muffin tin with cooking spray or a small amount of melted butter. Ensuring the tin is well-greased will help prevent sticking and make for easy removal of the cooked bites.

2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Make sure there are no lumps and the ingredients are evenly distributed. This step creates the base for your pancake batter.

3. In a separate medium bowl, whisk together the cottage cheese, milk, egg, and vanilla extract until well combined. Don’t worry if the cottage cheese isn’t perfectly smooth; small curds will soften and blend into the batter as they cook.

4. Pour the wet ingredient mixture into the dry ingredient mixture. Stir gently with a spoon or spatula until just combined. It’s okay if there are a few small lumps; overmixing can lead to tough pancake bites. The batter should be thick but pourable.

5. Gently fold in the fresh blueberries and raspberries (or chopped strawberries) into the batter. Try not to overmix, as this can crush the berries and cause their color to bleed into the batter.

6. Spoon the batter into each well of the prepared mini muffin tin, filling each about two-thirds full. You can use a small cookie scoop for even portions.

7. Bake for 15-20 minutes, or until the pancake bites are golden brown around the edges and a toothpick inserted into the center comes out clean. They should feel firm to the touch when gently pressed.

8. Let the pancake bites cool in the muffin tin for a few minutes before carefully removing them. They are delicious served warm or at room temperature.