Mix the dry ingredients in a large work bowl. In a second bowl, beat the eggs, buttermilk, yoghurt and melted butter together.
Add the buttermilk mixture to the dry ingredients and mix together just a little, no more.
Lightly grease a pan with a wide base with oil and preheat to medium heat.
Use a large soup spoon to help pour the dough into the pan in the shape of a donut approx. 5 cm apart.
Sprinkle each small pancake with 1 tablespoon of cheese and 1 tablespoon of bacon crumbs. Bake for about 1 to 2 minutes on each side, until golden brown.
Place the finished pancakes on a baking sheet and keep them warm in the preheated oven (120 degrees C.) while the remaining cakes are finished.
Count on 5 pancakes per serving and serve each serving sprinkled with a dollop of sour cream and chives.
We like to serve apples caramelized with maple syrup, this combination is unbeatable.