Sweet Savory Sausage Pancakes (Print Version)
# Ingredients:
→ Sausage
01 -
4 breakfast sausage patties
→ Dry Ingredients
02 -
1 cup all-purpose flour
03 -
2 teaspoons baking powder
04 -
1/2 teaspoon salt
05 -
1 tablespoon granulated sugar
→ Wet Ingredients
06 -
1 cup whole milk, room temperature
07 -
1 teaspoon vanilla extract
08 -
1 large egg
09 -
2 tablespoons unsalted butter, melted
10 -
2 tablespoons pure maple syrup
→ To Serve
11 -
Butter and maple syrup, as desired
# Instructions:
01 -
In a large skillet over medium-high heat, brown sausage patties until fully cooked through. Transfer to a paper towel-lined plate to drain excess fat.
02 -
Sift together the all-purpose flour, baking powder, salt, and sugar into a large bowl.
03 -
In a separate bowl, whisk whole milk, vanilla extract, egg, melted butter, and maple syrup until smooth and well combined.
04 -
Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Small lumps are acceptable; avoid overmixing to keep pancakes tender.
05 -
Preheat a nonstick skillet or griddle over medium-high heat and lightly grease the surface with butter or oil.
06 -
Fully dip each sausage patty into the pancake batter, ensuring it is well coated, then place it carefully on the hot skillet.
07 -
Cook until bubbles appear on the surface, then carefully flip with a thin spatula. Continue cooking until both sides are golden and the batter is cooked through.
08 -
Remove prepared pancakes from skillet and serve immediately with additional butter and maple syrup as desired.
# Notes:
01 -
Use high-quality sausage patties with a hint of sage or spice to enhance flavor.
02 -
Sifting dry ingredients produces lighter, fluffier pancakes.
03 -
Using room temperature milk helps ingredients mix more smoothly.
04 -
Avoid overcrowding the skillet to allow the batter to properly set around the sausage patties.