Sausage Dipped Pancakes (Print Version)
Fluffy pancakes envelop savory sausage, served warm with rich maple syrup for a flavorful breakfast.
# Ingredients:
→ Dry Ingredients
01 -
1 1/2 cups all-purpose flour
02 -
3 1/2 teaspoons baking powder
03 -
1 teaspoon salt
04 -
1 tablespoon granulated sugar
→ Wet Ingredients
05 -
1 1/4 cups whole milk
06 -
1 large egg
07 -
1 teaspoon vanilla extract
08 -
3 tablespoons unsalted butter, melted
09 -
1 tablespoon maple syrup
→ Protein
10 -
16 breakfast sausage patties
# Steps:
01 -
In a large skillet over medium-high heat, cook the breakfast sausage patties thoroughly until browned and no longer pink. Transfer to a plate lined with paper towels and drain excess grease.
02 -
In a large mixing bowl, sift together the all-purpose flour, baking powder, salt, and granulated sugar.
03 -
In a separate bowl, whisk together the whole milk, egg, vanilla extract, melted unsalted butter, and maple syrup until well blended.
04 -
Create a well in the center of the sifted dry ingredients. Pour the wet mixture into the well and stir just until the batter is smooth and no dry pockets remain.
05 -
Preheat a griddle or large frying pan over medium-high heat and lightly coat with non-stick spray. One at a time, dip each cooked sausage patty into the pancake batter to ensure even coverage.
06 -
Place the batter-coated sausages onto the hot griddle. Cook until bubbles form on the surface and the underside turns golden brown. Flip and cook the second side until golden and cooked through. Repeat for all patties.
07 -
Serve the sausage dipped pancakes warm, accompanied by butter and additional maple syrup as desired.
# Notes:
01 -
For best results, ensure the sausage patties are completely cooled before dipping to prevent the batter from sliding off.