Buckwheat Pancakes with Sausage, Spring onions and Fried Eggs

Ingredients for Buckwheat Pancakes with Sausage, Spring onions and Fried Eggs

• 130g buckwheat flour

• 130g plain flour

• 2 1/2 teaspoons baking powder

• 1 teaspoon salt

• 350ml whole milk

• 2 large eggs, lightly beaten, plus 6 fried eggs, for serving

• 45ml maple syrup

• 3 tablespoons melted butter

• 110g thinly sliced spring onions, plus more for serving

• Vegetable oil, if needed

• 230g breakfast sausage, casings removed if any, cooked and crumbled (rendered fat reserved)

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 80g spring onions.

Heat a large skillet or griddle to medium and brush it with reserved sausage fat or vegetable oil. Scoop 60ml 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 spring onions.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.