Egg Filled Buckwheat Pancake

Egg Filled Buckwheat Pancake could be just the gluten free and fodmap friendly recipe you've been looking for. One serving contains 914 calories, 57g of protein, and 55g of fat. For $3.06 per serving, this recipe covers 47% of your daily requirements of vitamins and minerals. This recipe serves 1. A mixture of buckwheat flour, butter, eggs, and a handful of other ingredients are all it takes to make this recipe so yummy. Only a few people made this recipe, and 8 would say it hit the spot. It works best as a breakfast, and is done in about 45 minutes. It is brought to you by SippitySup. All things considered, we decided this recipe deserves a spoonacular score of 87%. This score is super. Similar recipes include Blueberry Buckwheat Pancake, Vegetarian Buckwheat Pancake Pizza, and Gluten-free Orange And Toasted Sesame Buckwheat Pancake Snackers.

Servings: 1

 

Ingredients:

½ cup sifted buckwheat flour

1 teaspoon melted butter

6 eggs

¼ teaspoon kosher salt

1 pinch each salt & pepper

4 ounce grated french cow's milk cheese such as beaufort, comte or gruyère)

Equipment:

whisk

bowl

frying pan

ladle

Cooking instruction summary:

In a medium bowl whisk together the buckwheat flour and salt. In a separate large bowl beat 2 of the eggs lightly then whisk in 1 ½ cups of the milk. If the mixture is too thick, add the remaining milk until a velvety consistency (neither thick nor thin) is achieved. Cover and refrigerate batter for at least 30 minutes. Stir to recombine before using.Heat an 8-inch non-stick skillet skillet or crepe pan with a lid over medium heat for about 1 minute. Add the butter, swirling to coat the pan. Ladle about ½ cup of the batter onto the middle of the skillet and immediately start swirling the pan to distribute the batter over the surface. Cook for 45 to 60 seconds or until lightly golden brown. Flip over and immediately spinkle the surface with about 1/8 of the cheese, crack one egg into the center then sprinkle with another 1/8 of the cheese; season with salt and pepper. Fold the side edges of the buckwheat pancake over the egg, leaving the yolk exposed and unbroken. Place the lid on the skillet and cook until the yolk is barely set, about 3 to 5 minutes  or to your liking. Serve hot. Repeat 3 more times with remaining eggs and batter. Share this:ShareGoogleTwitterPinterestFacebookLike this:Like Loading...

 

Step by step:


1. In a medium bowl whisk together the buckwheat flour and salt. In a separate large bowl beat 2 of the eggs lightly then whisk in 1 ½ cups of the milk. If the mixture is too thick, add the remaining milk until a velvety consistency (neither thick nor thin) is achieved. Cover and refrigerate batter for at least 30 minutes. Stir to recombine before using.

2. Heat an 8-inch non-stick skillet skillet or crepe pan with a lid over medium heat for about 1 minute.

3. Add the butter, swirling to coat the pan. Ladle about ½ cup of the batter onto the middle of the skillet and immediately start swirling the pan to distribute the batter over the surface. Cook for 45 to 60 seconds or until lightly golden brown. Flip over and immediately spinkle the surface with about 1/8 of the cheese, crack one egg into the center then sprinkle with another 1/8 of the cheese; season with salt and pepper. Fold the side edges of the buckwheat pancake over the egg, leaving the yolk exposed and unbroken.

4. Place the lid on the skillet and cook until the yolk is barely set, about 3 to 5 minutes  or to your liking.

5. Serve hot. Repeat 3 more times with remaining eggs and batter. 


Nutrition Information:

Quickview
913k Calories
56g Protein
55g Total Fat
48g Carbs
41% Health Score
Limit These
Calories
913k
46%

Fat
55g
85%

  Saturated Fat
28g
176%

Carbohydrates
48g
16%

  Sugar
7g
8%

Cholesterol
1093mg
365%

Sodium
2302mg
100%

Get Enough Of These
Protein
56g
114%

Selenium
101µg
145%

Vitamin B2
2mg
134%

Phosphorus
1108mg
111%

Calcium
733mg
73%

Vitamin B12
4µg
71%

Manganese
1mg
66%

Vitamin B6
1mg
64%

Zinc
8mg
57%

Vitamin B5
5mg
54%

Magnesium
203mg
51%

Folate
192µg
48%

Iron
7mg
43%

Vitamin A
2029IU
41%

Vitamin D
5µg
39%

Vitamin B1
0.53mg
35%

Copper
0.54mg
27%

Vitamin B3
5mg
25%

Fiber
6g
24%

Potassium
782mg
22%

Vitamin E
3mg
22%

Vitamin K
7µg
7%

covered percent of daily need
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Food Trivia

Chicken contains 266% more fat than it did 40 years ago.

Food Joke

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