Ingredients (4 portions):
300 ml yoghurt
100 g curd cheese
400 g wholemeal flour
3 eggs
Salt
1 pkg baking powder
Rapeseed oil for frying
2 eggs (hard-boiled)
4 spring onions

Preparation:
For the batter, mix the yoghurt, curd cheese, eggs, flour, baking powder and salt well. The batter should remain slightly runny. Clean and chop the spring onions. Peel the boiled eggs, chop finely and mix well with the spring onions. Stir the mixture into the batter. Heat a little oil in the pan and add the pancake batter by the spoonful. Fry the pancakes over a low heat until golden in colour, turning occasionally.

Tip:
Coat the pancakes with pumpkin seeds and sunflower seeds for a crispy crust.