For the whole wheat pancakes, mix the finely ground cereal with yogurt and the yolks. Let the dough swell for about 30 minutes. Stir the herb salt, yeast flakes, grated cheese and finely chopped herbs into the dough.
Beat the egg whites until stiff and carefully fold into the dough. Bake the pancakes one after the other in hot fat in a pan until golden brown.
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