For the sausage: Begin by browning the sausage in a pan over medium heat. Stir in the Thai chili garlic sauce and brown sugar and cook for 10 to 15 more minutes. Remove from the pan and set on paper towels to drain.

For the pancakes: Mix the flour and sugar together. Whisk in the milk, oil and eggs. Add the food dye and extracts and mix well.

Core the apples and remove any seeds, then slice in round slices.

Heat a griddle to 300 degrees F. Drop batter by spoonfuls onto the griddle. When bubbles begin to appear on top of the pancakes, add an apple slice to the top of each pancake, then flip. Cook until both the apple slice and the pancake have browned, an additional 1 to 2 minutes. Then remove, placing the pancakes apple-side up on wax paper to cool. Stack them this way (upside down!) to display the fresh apple. Repeat with remaining ingredients.

Place a stack of pancakes on a plate and spoon warm crumbled sausage over the top, then drizzle with maple syrup and serve.

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