Buckwheat Pancakes With Sausage, Scallions And Fried Eggs Recipe

Name: Buckwheat Pancakes With Sausage, Scallions And Fried Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup buckwheat flour; 1 cup all-purpose flour; 2 1/2 teaspoons baking powder; 1 teaspoon salt; 1 1/2 cups whole milk; 2 large eggs, lightly beaten, plus 6 fried eggs, for serving; 3 tablespoons maple syrup; 3 tablespoons melted butter; 1/2 cup thinly sliced scallions, plus more for serving; Vegetable oil, if needed; 1/2 pound breakfast sausage, casings removed if any, cooked and crumbled (rendered fat reserved)

Servings: persons

1 cup buckwheat flour
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups whole milk
2 large eggs, lightly beaten, plus 6 fried eggs, for serving
3 tablespoons maple syrup
3 tablespoons melted butter
1/2 cup thinly sliced scallions, plus more for serving
Vegetable oil, if needed
1/2 pound breakfast sausage, casings removed if any, cooked and crumbled (rendered fat reserved)

1
In a large bowl, combine flours, baking powder, and salt. In another medium bowl, whisk together the milk, eggs, maple syrup, and melted butter. Add the wet ingredients to the dry ingredients, and stir to combine. Stir in 1/2 cup scallions.
2
Heat a large skillet or griddle to medium and brush it with reserved sausage fat or vegetable oil. Scoop 1/4 cup of batter per pancake into the skillet. Cook until bubbles start to form on the surface, 1 to 2 minutes. Sprinkle 1 tablespoon crumbled sausage onto the top of the pancake. Flip and cook until lightly browned on the bottom, about 1 minute more. Repeat with remaining batter, brushing pan with rendered fat or oil, as needed.
3
Serve pancakes drizzled with maple syrup and topped with fried eggs and sliced scallions.

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup buckwheat flour, 1 cup all-purpose flour, 2 1/2 teaspoons baking powder, 1 teaspoon salt, and more.

Yes, Buckwheat Pancakes With Sausage, Scallions And Fried Eggs falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buckwheat Pancakes With Sausage, Scallions And Fried Eggs

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