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Buckwheat Pancake Burritos
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8 to 10 servings
Featured in the book Meals for Every Occasion
6 cups (1.5 litres) milk
3 cups (750 ml) buckwheat flour
2 teaspoons (10 ml) baking powder
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
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.
In a large non-stick skillet, brown the onions, mushrooms, and bacon in half the oil. Add the chives. Season with salt and pepper. Pour into a serving bowl. Cover and keep warm.
In the same skillet, brown the sausage meat over medium heat in the remaining oil, breaking the meat with a fork. Transfer to a warm serving bowl.
Place the cheese, applesauce, and molasses in different bowls.
Place the pancakes and toppings in the centre of the table and let your guests garnish their own pancakes.