1 lb buckwheat kasha
0.5 lb grated cheese
0.5 lb bread crumbs
3 tbsp vegetable oil
Salt and pepper on taste
To make buckwheat kasha, cook 2 measure cups of buckwheat and 4 measure cups of water in a rice-cooker or in a saucepan under a lid for 25 minutes. Cool until warm.
Mix kasha, cheese, eggs, salt, and pepper (optional).
Make round pancakes from the dough. Turn them in breadcrumbs to cover both sides, fry on a skillet with vegetable oil.
You can make similar grain pancakes from any other grains (rice, ground corn, pearls, etc.)