Egg Filled Buckwheat Pancake
Need a gluten free and fodmap friendly morn meal? Egg Filled Buckwheat Pancake could be an amazing recipe to try. This recipe makes 1 servings with 914 calories, 57g of protein, and 55g of fat each. This recipe covers 47% of your daily requirements of vitamins and minerals. If you have buckwheat flour, cow's milk cheese such as beaufort, salt & pepper, and a few other ingredients on hand, you can make it. 30 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
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.