Buckwheat Pancake with Guémené Andouille Sausage

Ingredients:

• 1 cup buckwheat flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg
• 1 cup milk
• 4 Guémené andouille sausages
• Butter for frying

Instructions:

1. In a large mixing bowl, whisk together the buckwheat flour, baking powder, and salt.
2. Add egg and milk, whisking until batter is smooth.
3. Preheat a non-stick pan or griddle over medium-high heat. Melt butter in pan.
4. Pour 1/4 cup pancake batter onto the pan for each pancake. Cook until bubbles appear on the surface and the edges start to dry, then flip the pancake over and cook for another minute or so until golden brown.
5. In a separate pan, cook the Guémené andouille sausage on medium-high heat until fully cooked and slightly charred in parts. Slice the sausage diagonally.
6. Serve the buckwheat pancakes with the sliced Guémené andouille sausage on top and butter as desired.

Verdict:

This savoury pancake is an easy and flavourful way to switch up your breakfast or brunch game. The buckwheat flour adds a nutty taste and fluffy texture to the pancake while the Guémené andouille sausage adds a smoky and spicy kick. It’s deliciously satisfying and filling.

Serving Suggestions:

These buckwheat pancakes are best served warm and with a generous helping of butter. Liven it up with a drizzle of honey or maple syrup, freshly chopped herbs, and a side salad. Alternatively, this recipe can be served as a savoury breakfast sandwich with the pancake as “bread” and other breakfast items filling the centre.