In a large mixing bowl, whisk together the food coloring, eggs, salt and sugar until well mixed, about 1 minute. Add the milk and oil and mix well for another minute.

In a medium mixing bowl, mix together the flour and baking powder. Slowly add it to the wet ingredients, a little at a time, stirring gently after each addition. Once all the dry ingredients have been added, stir a few more times to combine, but do not overmix. It's okay to have a few small lumps.

Refrigerate the batter for at least 2 hours, but it's best to let it sit overnight.

Preheat griddle to medium-high.

Spoon about 3 tablespoons of batter per pancake onto the grill. Cook on one side until bubbles appear and the edges are dry, about 2 minutes. Flip the pancakes and cook on the other side until the bottom is golden brown, about 1 1/2 minutes. Remove the pancakes to a plate and place in the oven or warmer to keep them warm. Repeat to make 8 pancakes

Place the buffalo sausages on the griddle and cook until no longer pink in the middle, turning as they cook so that they brown evenly, about 3 minutes. If it's cooked too long, buffalo sausage gets very dry.

Place a buffalo sausages on top of each pancakes. Roll the pancake around the sausage. Top with Tally's Homemade Syrup.

*Buffalo sausage can be found in specialty food stores in the frozen section, or ordered through special mail-order businesses online.

2 quarts water

1 teaspoon salt

6 pounds sugar

2 cups corn syrup

2 tablespoons maple flavoring

In a large saucepan, combine the water, salt, sugar and corn syrup. Place on the stove over medium-high heat and bring to a slow boil. Continue boiling at medium heat for about 1 1/2 hours until the syrup turns amber-colored.

Remove the syrup from the heat and add the maple flavoring. Ladle over the pancakes. The syrup is best served warm—it can be reheated on the stove or in the microwave.

Yield: 1 gallon