Sausage and egg open pancake recipe
This open pancake recipe is bound to be a hit with the kids. It's topped with sausages and an egg, and makes a great hearty lunch!
See method- Serves 2
- 15 mins to prepare and 15 mins to cook
- 418 calories / serving
Ingredients
- 2 reduced-fat pork sausages
- 60g Stockwell & co. plain flour
- 3 eggs
- 120ml skimmed milk
- 1 tbsp vegetable oil
- ½ romaine lettuce, roughly chopped
- 3 Nightingale Farms cherry tomatoes, halved
- 1 spring onion, thinly sliced
- ¼ red pepper, thinly sliced
- ¼ cucumber, roughly chopped
- 1 tbsp reduced-fat French dressing
Each serving contains
- Energy
- 1755kJ 418.0kcal
- Fat
- 21g
- Saturates
- 5g
- Salt
- 1.1g
- Sugars
- 9g
of the Reference intake
Carbohydrate 34.5gProtein 25.3gFibre 3.6g
Method
- Heat the grill on high. Place the sausages on a baking tray and grill for 8-10 mins, turning halfway through, until golden and cooked throughout. Cut into slices.
- Meanwhile, make the pancakes. Whisk together the flour, 1 egg and milk until smooth. Heat the oil in a non-stick frying pan over a medium-high heat. Pour in half the pancake batter and cook for 2-3 mins, then flip and cook for 2 mins more. Crack an egg in the middle of the pancake and fold over the edges leaving an opening in the middle. Reduce the heat to low-medium, cover with a lid and leave to cook for 3-4 mins until the egg has set.
- Slide onto a plate and top with the sausage. Repeat with the remaining ingredients.
- Serve with the lettuce, tomatoes, spring onion, pepper and cucumber drizzled with the dressing.
- See more Food ideas for kids
Cooking for children
There are no reference intakes for children and all of these recipes are based on recommendations for an adult woman's portion size. In children of different ages, there is variation in their energy (calorie) requirements and nutrient recommendations. If you are interested in which portion size is best for your child, you can visit the School Food Standards.
