Pour buttermilk into a cheesecloth-lined colander set in a large bowl and let it drain overnight in the fridge. The next morning, empty the bowl, make sure the cheesy mass is still wrapped up well and set the smaller bowl of water (with its lid on tight!) on top. Let it drain until dinnertime in the fridge. Hopefully at the end of it, you will have a nice, thick cheese.
Combine egg, salt and cheese in a medium bowl. Add just enough flour to obtain a very thick dough-like batter. (The drier the cheese, the less flour is needed.) Set a nonstick pan with about a tablespoon of oil over medium to medium-low heat, then pat out rounds of dough with your hands into 1/2" thick pancakes. Drop them on the pan, careful not to crowd them. Cook, flipping once, about 3 - 4 minutes per side until golden brown and delicious. Remove to a plate, covering to keep them warm while the rest of the batch is cooked.
Fry bacon and onions until nicely cooked - browned on the edges, soft, crispyish bacon. Prepare pankūkas as above to a dough-like consistency then mix in well-drained bacon and onions. Mix well. Cook 1/2" pancakes about 3 - 4 minutes per side over medium to medium-low heat until golden brown and delicious.