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Sausage and egg open pancake recipe

50 ratings

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
418kcal 23%
Fat
21g 29%
Saturates
5g 24%
Sugars
9g 11%
Salt
1.1g 27%

of the reference intake
Carbohydrate 34.5g Protein 25.3g Fibre 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.