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Ingredients

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Directions

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  • Cook sausage links according to package directions; keep warm. Meanwhile, in a medium mixing bowl combine buttermilk, egg yolk, and margarine or butter. Add to Buckwheat Pancake Mix. Stir just until combined but still slightly lumpy.

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  • In a small mixing bowl beat egg white with an electric mixer on medium to high speed until stiff peaks form (tips stand straight up). Gently fold beaten egg white into batter, leaving a few puffs of egg white. Do not overbeat.

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  • Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle. Spread batter into a circle about 4 inches in diameter. (Pancakes need to be thin enough to roll easily. If batter is too thick to spread out properly, add milk, 1 tablespoon at a time, until desired consistency is reached.)

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  • Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). As soon as pancakes are removed from the griddle, roll each one around a cooked sausage link. Keep warm in a loosely covered ovenproof dish in a 300 degree oven. If desired, serve with Apricot Topping (see Recipe Center). Makes 10 pancake wrap-ups.

Nutrition Facts

114 calories; 5 g total fat; 1 g saturated fat; 37 mg cholesterol; 415 mg sodium. 11 g carbohydrates; 2 g fiber; 7 g protein; 292 IU vitamin a; 0 mg vitamin c; 61 mg calcium; 1 mg iron;

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