Buckwheat Pancakes With Sausage Scallions And Fried Eggs Recipes

BUCKWHEAT PANCAKES

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.

BUCKWHEAT PANCAKES WITH SAUSAGE, SCALLIONS AND FRIED EGGS

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.

SCALLION PANCAKES WITH FRIED EGGS

Steps:

• Mix flour and salt together in a bowl. Pour in water and combine with an electric stand mixer or knead with your hands until you have a smooth dough that's not sticky. Let rest for 20 to 30 minutes.
• Divide dough into 4 equal pieces. Form into balls and let rest for 15 minutes.
• Roll each ball into a very thin, 8x12-inch rectangle. The thinner the rectangle is, the more layers you will have in the end. Spread about 1/2 tablespoon of shortening on each rectangle. Spread 1/4 cup scallions on top. Roll each rectangle so you have long ropes; press down on each end to seal. Roll each into a tight, snake-like coil, with seams inside.
• Heat a 12-inch nonstick pan over medium heat. Put oil in the pan and spread around with a spatula. Place 1 pancake flat into the pan and cook, covered, about 2 minutes. Uncover and flip; season with salt and continue to cook until golden, about 4 minutes more.
• Crack 1 egg in a small bowl and beat lightly. Add salt and pepper. Pour egg on top of the pancake, spreading evenly. Cover and cook until egg is set, 2 to 3 minutes. Uncover and fold pancake in half. Transfer to a plate and cut with a pizza cutter into 4 wedges. Repeat with remaining pancakes and eggs.