Best Buckwheat Pancakes With Sausage Scallions And Fried Eggs Recipes

BUCKWHEAT PANCAKES

Buckwheat Pancakes image

Layer these earthy pancakes with sausage patties and fried eggs for a hearty, crowd-pleasing breakfast. Or go lighter and top with yogurt and fresh fruit. Either way, don't skimp on the maple syrup!

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes

Time 50m

Number Of Ingredients 12

Ingredients

1 1/2 cups unbleached all-purpose flour
1/2 cup buckwheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons sugar
1/2 teaspoon kosher salt
3 large eggs, room temperature
2 tablespoons unsalted butter, melted, plus more, room temperature, for serving
1 1/2 cups buttermilk
1 teaspoon pure vanilla extract
Safflower oil, for griddling
Pure maple syrup, for serving

Steps:

In a large bowl, whisk together flours, baking powder, baking soda, sugar, and salt. Make a well in center; add eggs, butter, buttermilk, and vanilla. Whisk until just combined but still lumpy (do not overmix). Let stand 15 minutes.
Preheat a large cast-iron or nonstick skillet or griddle over medium. Drizzle with 1 teaspoon oil; wipe with a paper towel to leave a thin film. Pour 1/4 cup batter per pancake onto skillet, leaving 1 inch between each. Cook until bubbly on top and golden on bottom, and beginning to lift from skillet along bottom edges, 2 to 3 minutes. Flip and cook on other side until golden on bottom, puffed, and just cooked through, about 1 minute more. Transfer to a baking sheet lined with a wire rack; keep warm in oven on low heat until ready to serve. Serve with butter and syrup.

FLUFFY BUCKWHEAT PANCAKES

Fluffy Buckwheat Pancakes image

These are my favourites pancakes because they are delicious and healthy, fluffy and thick! If you wish you can use whole wheat flour adding some more liquid to the batter.

Provided by Manuela

Categories Breakfast

Time 13m

Yield 14-16 pancakes, 8 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup buckwheat flour
3/4 cup all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
2 egg whites
3 tablespoons butter, melted

Steps:

In a large bowl, sift together the flours, baking powder, salt and sugar.
Make a well in the center and pour in the milk, egg whites and melted butter.
Mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat.
Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
Brown on both sides and serve hot with syrup or honey.
It's possible to prepare batter the night before and refrigerate it covered overnight.

BEST BUCKWHEAT PANCAKES

Best Buckwheat Pancakes image

These are delicious buckwheat pancakes that taste great with some butter and syrup or jam.

Provided by jessica

Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes

Time 15m

Yield 2

Number Of Ingredients 9

Ingredients

1 cup buttermilk
1 egg
3 tablespoons butter, melted
6 tablespoons all-purpose flour
6 tablespoons buckwheat flour
1 teaspoon white sugar
½ teaspoon salt
1 teaspoon baking soda
3 tablespoons butter

Steps:

In a medium bowl, whisk together the buttermilk, egg, and melted butter.
In another bowl, mix together white flour, buckwheat flour, sugar, salt and baking soda. Pour the dry ingredients into the egg-mixture. Stir until the two mixtures are just incorporated.
Heat a griddle or large frying pan to medium-hot, and place 1 tablespoon of butter, margarine or oil into it. Let the butter melt before spooning the batter into the frying pan, form 4 inch pancakes out of the batter. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 3 minutes. Continue with this process until all of the batter has been made into pancakes.

Nutrition Facts : Calories 559.6 calories, Carbohydrate 42.1 g, Cholesterol 189.5 mg, Fat 39 g, Fiber 2.9 g, Protein 12.8 g, SaturatedFat 23.5 g, Sodium 1622.6 mg, Sugar 8.8 g

BUCKWHEAT PANCAKES WITH SAUSAGE, SCALLIONS AND FRIED EGGS

Buckwheat Pancakes with Sausage, Scallions and Fried Eggs image

Provided by Gabriella Vigoreaux

Categories Breakfast Brunch Fry Kid-Friendly Quick & Easy Sausage Green Onion/Scallion Peanut Free Tree Nut Free Soy Free Small Plates

Yield 12 pancakes

Number Of Ingredients 11

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)

Steps:

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.
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.
Serve pancakes drizzled with maple syrup and topped with fried eggs and sliced scallions.