Buckwheat Pancakes with Sausage, Scallions and Fried Eggs
Buckwheat Pancakes with Sausage, Scallions and Fried Eggs is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. In a large bowl, combine flours, baking powder, and salt.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionIn 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.