Description
Golden, fluffy cheese pancakes made with a trio of cheeses and crispy bacon, served with a vibrant tomato-olive salsa—ideal for a hearty brunch or a savory breakfast treat.
Ingredients
Units
Scale
- 160g whole wheat flour (or substitute oat flour)
- 100g soft cottage cheese
- 100g mozzarella, chopped
- 100g semi-hard cheese, grated
- 30g hard cheese, finely grated
- 1 large egg
- 250g milk
- Bacon, chopped and lightly fried
- Chopped parsley
- Salt to taste
- Freshly ground pepper blend
- Smoked paprika, to taste
- Sweet paprika, to taste
- 1 large pink tomato, diced
- 1/2 red onion, finely chopped
- 2 tbsp olives, sliced
- 2 tsp wine vinegar
- Olive oil to drizzle
- Salt and pepper to taste (for salsa)
- Chopped dill, parsley, or cilantro (for salsa)
Instructions
- In a mixing bowl, combine flour, cottage cheese, mozzarella, semi-hard cheese, hard cheese, egg, and milk. Mix until well combined.
- Stir in crispy bacon pieces, chopped parsley, salt, pepper, and both types of paprika.
- Heat a lightly oiled non-stick skillet over medium heat. Drop spoonfuls of the batter onto the skillet and cook until golden on both sides, about 2–3 minutes per side. Repeat with remaining batter.
- For the salsa, combine diced tomato, red onion, and olives in a bowl.
- Add wine vinegar, a drizzle of olive oil, herbs, and season with salt and pepper.
- Serve warm pancakes stacked with a generous spoonful of tomato salsa on top.
Notes
- Substitute oat flour for a gluten-free option.
- Adjust paprika levels to suit spice preference.
- Use your preferred mix of herbs in the salsa.
- Best served fresh and warm.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 4g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg
