Pancakes reinvented: Savoury buckwheat and cottage cheese delight

Pancakes are one of the best ideas for a quick dinner. They can be stuffed with many ingredients, creating combinations perfectly suited to guests' tastes. Since discovering the recipe for pancakes with buckwheat and cottage cheese, I have been making them constantly. No one complains because they are so tasty that I often hear requests for seconds. This nutritious and healthy meal will convince even picky eaters.

If you think a meatless dinner is boring and not filling, you haven’t tried these pancakes yet. Cottage cheese and buckwheat are a perfect combination. The high fibre and protein content make these unassuming pancakes a great dinner choice.

Buckwheat deserves to be called a superfood. It is rich in protein, including essential amino acids that the body cannot produce alone. The fibre it contains improves digestion. It also contains vitamins from the B group, magnesium, iron, and zinc. It may have a positive effect on heart and blood vessel health. These pancakes are a great way to incorporate buckwheat more frequently into your diet.

You can serve pancakes with buckwheat and cottage cheese baked with or without it. A yoghurt herb dip or tomato sauce pairs well with them.

Ingredients:

Pancakes:

          
• 1 cup of flour
• 2 eggs
• 1 cup of milk
• 3/4 cup of sparkling water
• Oil
• A pinch of salt

Filling:

        
• 1 onion
• 2 cloves of garlic
• 3.5 ounces of buckwheat
• Salt and pepper to taste
• Hot paprika

    
1. Mix all pancake ingredients until you get a smooth batter. Fry the pancakes in a heated pan.
2. Fry the finely chopped onion and garlic in butter. Add the cooked buckwheat, cottage cheese, and spices. Mix well.
3. Stuff and roll the pancakes.

If you want to bake them further:

1. Place in an ovenproof dish and sprinkle with grated cheese.
2. Bake in a preheated oven at 170°C for 15-20 minutes until the cheese melts.

The ready pancakes taste best when warm. Enjoy your meal!