Slammin’ Sausage Pancakes with Honey Maple Syrup2014-01-08
- Yield : 3 to 4 servings
- Prep Time : 20m
- Cook Time : 20m
- Ready In : 40m
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- 1 pound bulk breakfast sausage
- 2 cups self-rising flour
- 3 tablespoons sugar
- Pinch salt
- Pinch baking powder
- 1 3/4 cups buttermilk
- 2 large eggs, separated
- 1/4 cup melted butter, plus 2 tablespoons, for frying pancakes
- Honey Maple Butter, recipe follows
- Powdered sugar, to garnish
- 1/4 cup maple syrup, for serving
- 1 stick butter, softened
- 2 tablespoons honey
- 2 tablespoons maple syrup
- Pinch salt
- Pinch ground cinnamon
In a large nonstick saute pan over medium-high heat, brown the sausage while breaking it apart, for approximately 4 to 5 minutes. Remove the sausage from the pan to paper towels. Discard excess grease or keep 2 tablespoons for frying the pancakes.
In a large bowl, combine the flour, sugar, salt, and baking powder. In another bowl, whisk together the buttermilk and egg yolks until smooth and velvety. Reserve the egg whites in a third bowl. Add buttermilk and egg yolks to the flour mixture. Stir with a spoon until well incorporated. Add the melted butter and stir until well incorporated. Using an electric hand mixer, beat the egg whites in a bowl until stiff peaks are formed, approximately 2 to 3 minutes. Fold the egg whites into the batter using a rubber spatula. Batter should be fluffy.
In a large nonstick skillet over medium heat, add 2 tablespoons butter or 2 tablespoons of the reserved sausage fat. Working in batches, ladle the batter in the pan to form 4-inch pancakes. Sprinkle a heaping tablespoon of cooked sausage onto each pancake. Batter should puff up around sausage. Cook each pancake for 2 to 3 minutes then flip, cooking for an additional 2 to 3 minutes until nicely browned and cooked through. Repeat with remaining batter and sausage.
Once finished, remove the pancakes from the pan onto a platter. Spread liberally with the Honey-Maple Butter and sprinkle with powdered sugar. Serve with maple syrup.
Put the butter, honey, maple syrup, salt and cinnamon into a bowl. Mix well with a wooden spoon until well incorporated. Set aside until ready to use.