Sausage Dipped Pancakes (Print version)
Breakfast sausage links coated in fluffy pancake batter, cooked until golden, and served warm with maple syrup for dipping.
# Ingredients:
For the sausage
01 -
12 breakfast sausage links, pork or turkey
02 -
1 tablespoon all-purpose flour, for dusting if needed
03 -
1 tablespoon butter, plus more for the pan
For the pancake batter
04 -
1 1/2 cups (190 g) all-purpose flour
05 -
2 tablespoons granulated sugar
06 -
2 teaspoons baking powder
07 -
1/2 teaspoon fine salt
08 -
1 1/4 cups (300 ml) milk
09 -
1 large egg
10 -
2 tablespoons unsalted butter, melted and cooled slightly
11 -
1 teaspoon vanilla extract
For serving
12 -
1/2 cup (120 ml) warm maple syrup
# Instructions:
01 -
Cook the sausage links in a skillet over medium heat, turning often, until browned and cooked through. If using raw pork sausage, cook to 160°F. Transfer to paper towels and pat very dry.
02 -
Whisk the flour, sugar, baking powder, and salt in a medium bowl. In a second bowl, whisk the milk, egg, melted butter, and vanilla.
03 -
Pour the wet ingredients into the dry ingredients and stir just until no dry streaks remain. A few small lumps are fine. The batter should be thick enough to coat the sausage.
04 -
If the sausage feels oily, dust it lightly with flour and tap off the excess. Dip each link into the batter with tongs, letting extra batter drip back into the bowl.
05 -
Melt a little butter on a nonstick skillet or griddle over medium heat. Add the coated links and cook for 2-3 minutes per side, turning until all sides are golden and the pancake coating is cooked through.
06 -
Transfer to a platter and serve right away with warm maple syrup for dipping.
# Good to know:
01 -
Best served hot, right after griddling.
02 -
Use fully cooked sausage links for the fastest version.
03 -
Hold finished dippers on a rack in a 200°F oven for up to 20 minutes.