Buckwheat Pancake Burritos Recipe

Buckwheat Pancake Burritos Recipe

Preparation: 3 Minutes
Cooking Time: 20 Minutes
Quantity: 12 Pancakes / Servings
430 calories per serving
1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 5.00 out of 5)
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Ingredients

Buckwheat Pancakes

  • Salt
  • 10 ml or 2 teaspoons baking powder
  • 750 ml or 3 cups buckwheat flour
  • 3 eggs
  • 1.5 liters or 6 cups milk

Toppings

  • Molasses
  • 375 ml (1 1/2 cups) applesauce
  • 500 ml (2 cups) sharp grated cheddar cheese
  • 675 g (1 1/2 lb. sausage meat
  • 15 ml (1 tablespoon) chopped fresh chives
  • 60 ml (1/4 cup) olive oil
  • 8 slices of coarsely chopped bacon

Preparation

The Buckwheat Pancakes

  1. To keep the toppings and pancakes warm, preheat the oven to 100 °C (200 °F).
  2. Whisk all of the ingredients altogether in a glass bowl until smooth. Stir the batter frequently while cooking the pancakes, to prevent the flour from settling at the base of the bowl.
  3. Cook the pancakes on both sides in a well-buttered 23-cm (9-inch) non-stick skillet, pouring 60 ml (1/4 cup) of batter for each. Use a serving plate to stack the pancakes and cover with aluminum foil to keep them warm.

The Toppings

  1. Use a big non-stick skillet to brown the bacon, mushrooms, and onions in half the oil, and add the chives. Season everything with pepper and salt and pepper and pour inside a serving bowl. Then cover the same in order to keep it warm.
  2. Use the same skillet to brown the sausage meat on medium heat with the leftover oil, using a fork to break the meat. Pour to a warm serving bowl.
  3. Put the molasses, applesauce, and cheese in different bowls.
  4. Place the toppings and pancakes at the center of the table for your guests to garnish their pancakes.
1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 5.00 out of 5)
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