Sausage Dipped Pancakes
Tall golden pancakes served with savory breakfast sausage patties for dipping in warm maple syrup.
Equipment
- Large skillet
- Two mixing bowls
- Whisk
- Instant read thermometer
Ingredients
Main Ingredients
- 1 cup all purpose flour plus 1/2 cup more
- 1 tbsp baking powder
- 1 tbsp granulated sugar
- ½ tsp salt
- 1 cup milk
- 2 large eggs
- 2 tbsp butter melted and cooled
- 8 breakfast sausage patties
- ½ cup maple syrup warmed for dipping
Instructions
Cooking
- Whisk. Mix the flour, baking powder, sugar, and salt.
- Combine. Stir in the milk, eggs, and butter just until combined.
- Sausage. Brown the patties to 160 F and keep warm.
- Cook. Pour batter into the skillet and flip when bubbles form.
- Serve. Stack with the sausage and warm syrup for dipping.
Notes
Substitutions: Use buttermilk with 1/2 teaspoon baking soda or use cooked links.
Tips: Do not overmix the batter.
Storage: Refrigerate for up to 3 days.
Nutrition is calculated for 4 servings with syrup.