Sausage Dipped Pancakes Delight (Print Version)
Juicy sausages wrapped in fluffy golden pancakes, ready for maple syrup and a cozy breakfast.
# Ingredients:
→ Sausage
01 -
16 beef breakfast sausage patties
→ Pancake Batter
02 -
225 grams all-purpose flour, sifted
03 -
15 grams baking powder
04 -
5 grams salt
05 -
12 grams granulated sugar
06 -
310 millilitres whole milk, room temperature
07 -
1 large egg
08 -
5 millilitres vanilla extract
09 -
42 grams unsalted butter, melted
10 -
15 millilitres maple syrup
# Instructions:
01 -
Brown the beef breakfast sausage patties in a non-stick skillet over medium heat until fully cooked and golden on both sides. Transfer to a paper towel-lined plate to drain excess fat.
02 -
In a large mixing bowl, sift together the flour, baking powder, salt, and sugar. In a separate bowl, whisk the milk, egg, vanilla extract, melted butter, and maple syrup until combined. Gently mix the wet ingredients into the dry ingredients just until incorporated, avoiding overmixing.
03 -
Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or non-stick spray. Dip each cooked sausage patty into the pancake batter to coat completely. Place gently onto the hot surface. Cook for 2 to 3 minutes, or until bubbles appear on the surface, then flip and continue cooking until golden brown and thoroughly cooked.
04 -
Serve the sausage dipped pancakes immediately, garnished with butter and drizzled with warm maple syrup. Complement with fresh berries or scrambled eggs, if desired.
# Notes:
01 -
For best results, ensure the milk and egg are at room temperature to achieve a tender pancake coating.
02 -
Cooked sausage dipped pancakes can be frozen and reheated; allow to fully cool before storage.