Fluffy pancakes like you’ve never tasted before: Buckwheat flour and wax, seasoned with bacon.


  • 250 grams of creamy cottage cheese (you can rub plain cottage cheese through a sieve) or ricotta;
  • 200 ml of milk or buttermilk;
  • 2 eggs, yolks separated from whites;
  • 200 grams of buckwheat flour;
  • 1 tea. spoon baking powder;
  • A large pinch of salt;
  • A pinch of freshly ground black pepper.
  • A little oil (for frying).

For service:

  • 150 g smoked bacon, cut into cubes;
  • sour cream;
  • Fresh dill, finely chopped.


1. In a large bowl, mix cottage cheese or ricotta with milk or buttermilk and egg yolks, you should get a fairly liquid smooth puree.

2. In another bowl, mix flour, baking powder, salt and pepper. Pour the bulk ingredients into the liquid ingredients mixture, mix.

3. Beat the egg whites until frothy and carefully mix them into the pancake batter, our goal being to save as many milk protein bubbles as possible.

4. Heat a pan to medium heat, lightly oil it. Add large spoonfuls of flour as you shape. By the way, if you want perfectly round pancakes, you can use small pastry rings or circular molds to cut cookies. Of course, if you have such items in your kitchen at home. Grease the pan every time you bake a new batch of pancakes.

5. In a separate dry pan, fry the bacon until crisp.

6. Serve pancakes with sour cream, dill and bacon cubes.

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