Teriyaki pancakes with broccoli, sausage, and fried eggs

Votes: 1

How to Make - Teriyaki Pancakes with Broccoli, Sausage, and Scrambled Eggs

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 580, total fat 31 G., saturated fats 7 G., proteins 25 G., carbohydrates 50 G., fiber 4 G., cholesterol 305 mg, sodium 1101 mg, sugar 7 G.

Prepare a hearty and delicious Asian-inspired breakfast. Its highlight is pancakes, made with Japanese teriyaki sauce and green onions. For extra fluff and air, add separately beaten egg whites to the batter. Serve these pancakes instead of bread with a breakfast of fried eggs, oven-roasted pork sausage, and juicy broccoli. Serve each serving with a cup of dipping sauce made with a mixture of teriyaki, dark sesame oil, and rice vinegar.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 pork sausages, cut in half crosswise
340 g broccoli florets
1/4 cup vegetable oil + extra for the frying pan
1.5 cups of flour
2 tsp baking powder
6 large eggs
1 cup of milk
3 tablespoons teriyaki sauce
3 green onions, thinly sliced
1 tsp. dark sesame oil
1 tsp. rice vinegar

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 230°C (430°F). Combine the sausage, broccoli, and 1 tablespoon of vegetable oil, season with a pinch of salt and black pepper; place on a baking sheet. Bake, stirring occasionally, until the sausage and broccoli are golden brown, 25-30 minutes.
Meanwhile, in a large bowl, whisk together the flour, baking powder, 1/4 teaspoon salt, and 1/2 teaspoon black pepper; make a well in the center. Place the yolks of 2 eggs in this well; place the whites in another large bowl. Whisk the milk, 2 tablespoons vegetable oil, and 1/2 tablespoon teriyaki sauce into the yolks, then fold in the flour; add the green onions. Beat the egg whites until stiff peaks form; fold into the batter.

Heat a large nonstick skillet over medium-high heat and brush with vegetable oil. Pour 1/4 cup of batter into the skillet for each pancake. Cook, turning once, until golden brown, about 4 minutes. Keep the finished pancakes warm on a baking sheet in the oven.
Heat the remaining 1 tablespoon of vegetable oil in a skillet and crack in the remaining 4 eggs; season with salt and pepper. Cook until the whites are set but the yolks are still runny, 3 minutes. In a small bowl, combine the remaining 2.5 tablespoons of teriyaki sauce, sesame oil, vinegar, and 1 teaspoon of water.
Divide pancakes, broccoli, sausage, and eggs among plates. Serve with sauce.

Categories:

recipe / Calorie content of prepared meals / Breakfast / Main courses / Meat / Eggs and dairy products / Pancakes, fritters, waffles, sandwiches / / Food Network - recipes / Asian cuisine

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