Description
Sausage Dipped Pancakes are a delicious twist on traditional pancakes, featuring savory sausage patties coated in sweet pancake batter.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 1/4 cups whole milk
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted
- 1 tablespoon maple syrup
- 16 breakfast sausage patties
Instructions
- 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.
- In a large mixing bowl, sift together the all-purpose flour, baking powder, salt, and granulated sugar.
- In a separate bowl, whisk together the whole milk, egg, vanilla extract, melted unsalted butter, and maple syrup until well blended.
- 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.
- 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.
- 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.
- Serve the sausage dipped pancakes warm, accompanied by butter and additional maple syrup as desired.
Notes
- For a spicier flavor, use flavored sausage patties.
- Make sure the batter is not overmixed for the fluffiest pancakes.
- Can be complemented with fresh fruits or whipped cream.
Nutrition
- Serving Size: 1 pancake with sausage
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg