Buckwheat Pancake Burritos
Buckwheat Pancake Burritos
Ingredients
- 6 cups (1.5 litres) milk
- 3 eggs
- 3 cups (750 ml) buckwheat flour
- 2 teaspoons (10 ml) baking powder
- Salt
- 2 onions, chopped
- 1 lb (454 g) white button mushrooms, sliced
- 8 slices bacon, coarsely chopped
- 1/4 cup (60 ml) olive oil
- 1 tablespoon (15 ml) chopped fresh chives
- 1 1/2 lb (675 g) sausage meat (Toulouse, Italian, breakfast, etc..)
- 2 cups (500 ml) sharp cheddar cheese, grated
- 1 1/2 cups (375 ml) applesauce
- Molasses
Instructions
- Preheat the oven to 100 °C (200 °F) to keep the pancakes and toppings warm.
- In a bowl, whisk all the ingredients together until smooth. While cooking the pancakes, stir the batter frequently to prevent the flour from settling at the bottom.
- In a well-buttered 23-cm (9-inch) non-stick skillet, cook the pancakes on both sides, pouring 60 ml (1/4 cup) of batter for each. Stack the pancakes in a serving plate. Cover with aluminum foil and keep warm.
Buckwheat Pancake Burritos