Baked Buckwheat Hotcakes

Baked Buckwheat Hotcakes

(4 servings)    Printable Version
  • 3 and 1/2 ounces buckwheat flour
  • 3 and 1/2 ounces ground almonds
  • 4 large eggs - separated
  • 6 ounces sugar
  • 2 teaspoons baking powder
  • 9 ounces cottage cheese - pureed
  • 12 ounces canned cranberries
  • 15 ounces heavy cream
  • 6 teaspoons gelatine - ground
Cream egg yolks and sugar until foamy. Mix in flour, almonds and baking powder.

Beat egg whites to a stiff snow and fold in. Fill the mix into a spring-form and bake at 225 degrees C. (about 425 degrees F) for 10- 15 minutes.

Mix cottage cheese and cranberries. Whip the cream until stiff and fold in. Dissolve gelatine in water as directed on package than fold into cheese mix.

When the crust is cooled, cut one time diagonal and fill with half of the cheese mix and spread the rest on top.

Cool well before serving.


A baked buckwheat pancakes recipe with a creamy cranberry and cottage cheese topping.

Mr Breakfast would like to thank Saunny for this recipe.

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