Recipe courtesy of Aaron McCargo Jr.
Slammin' Sausage Pancakes with Honey Maple Syrup
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- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 3 to 4 servings
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- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 3 to 4 servings
Ingredients
Honey Maple Butter:
Directions
- In a large nonstick saute pan over medium-high heat, brown the sausage while breaking it apart, for approximately 4 to 5 minutes. Remove the sausage from the pan to paper towels. Discard excess grease or keep 2 tablespoons for frying the pancakes.
- In a large bowl, combine the flour, sugar, salt, and baking powder. In another bowl, whisk together the buttermilk and egg yolks until smooth and velvety. Reserve the egg whites in a third bowl. Add buttermilk and egg yolks to the flour mixture. Stir with a spoon until well incorporated. Add the melted butter and stir until well incorporated. Using an electric hand mixer, beat the egg whites in a bowl until stiff peaks are formed, approximately 2 to 3 minutes. Fold the egg whites into the batter using a rubber spatula. Batter should be fluffy.
- In a large nonstick skillet over medium heat, add 2 tablespoons butter or 2 tablespoons of the reserved sausage fat. Working in batches, ladle the batter in the pan to form 4-inch pancakes. Sprinkle a heaping tablespoon of cooked sausage onto each pancake. Batter should puff up around sausage. Cook each pancake for 2 to 3 minutes then flip, cooking for an additional 2 to 3 minutes until nicely browned and cooked through. Repeat with remaining batter and sausage.
- Once finished, remove the pancakes from the pan onto a platter. Spread liberally with the Honey-Maple Butter and sprinkle with powdered sugar. Serve with maple syrup.
Honey Maple Butter:
- Put the butter, honey, maple syrup, salt and cinnamon into a bowl. Mix well with a wooden spoon until well incorporated. Set aside until ready to use.
