Sausage Dipped Pancakes Delight (Printer-Friendly Version)
Fluffy pancakes envelop savory sausage—sweet, golden, and perfect with a drizzle of maple syrup for breakfast smiles.
# Required Ingredients:
→ For the Sausage Patties
01 -
8 fresh breakfast sausage patties (pork, turkey, or chicken, each about 50g)
→ For the Pancake Batter
02 -
150 g all-purpose flour, sifted
03 -
2 teaspoons baking powder
04 -
0.5 teaspoon fine sea salt
05 -
1 tablespoon granulated sugar
06 -
1 large egg
07 -
240 ml whole milk, room temperature
08 -
1 teaspoon pure vanilla extract
09 -
2 tablespoons unsalted butter, melted and cooled
10 -
1 tablespoon pure maple syrup
→ For Serving
11 -
Butter, to serve
12 -
Pure maple syrup, warmed
# Step-by-Step Instructions:
01 -
Heat a large skillet over medium-high heat and cook sausage patties for 4-5 minutes per side, until fully browned and cooked through with no pink remaining. Drain on a paper towel-lined plate.
02 -
In a large bowl, sift together flour, baking powder, salt, and sugar to ensure an airy, even texture.
03 -
In a separate bowl, whisk together milk, vanilla extract, egg, melted butter, and maple syrup until smooth and fully combined.
04 -
Pour the wet mixture into the dry ingredients and gently whisk until just combined. Avoid overmixing; small lumps are desirable for fluffy pancakes.
05 -
Preheat a nonstick skillet or griddle over medium-high heat and grease lightly. Dip each sausage patty in pancake batter, coating completely on all sides.
06 -
Place each batter-coated sausage patty onto the hot griddle. Cook for 2-3 minutes, or until bubbles appear and the edge firms. Flip carefully and cook an additional 2-3 minutes, or until golden on both sides and cooked through.
07 -
Transfer pancakes to a plate. Serve warm with a pat of butter and maple syrup on the side.
# Handy Cooking Tips:
01 -
Allow the batter to rest for five minutes before dipping patties for optimal fluffiness.
02 -
Ensure sausages are fully cooked before coating with pancake batter.
03 -
For meal prep, store cooled pancakes in an airtight container for up to three days in the refrigerator or freeze individually in parchment for longer storage.