Sweet and Savory Sausage Pancakes Delight for Breakfast (Print version)
Tender baked pancake bites with browned breakfast sausage inside and a salty maple butter for dipping or drizzling.
# Ingredients:
For the sausage pancakes
01 -
8 oz (225 g) breakfast sausage links
02 -
1 1/2 cups (190 g) all-purpose flour
03 -
2 tablespoons sugar
04 -
2 teaspoons baking powder
05 -
1/2 teaspoon fine salt
06 -
3/4 cup (180 ml) milk
07 -
1/2 cup (120 g) plain Greek yogurt
08 -
1 large egg
09 -
2 tablespoons unsalted butter, melted
10 -
2 tablespoons maple syrup
11 -
Nonstick spray or extra butter, for the pan
For the maple butter
12 -
4 tablespoons (56 g) unsalted butter, softened
13 -
2 tablespoons maple syrup
14 -
Pinch of flaky salt
# Instructions:
01 -
Heat the oven to 400 F. Grease a 12-cup muffin tin well with nonstick spray or butter.
02 -
Cook the sausage links in a skillet over medium heat until browned and hot, about 2 minutes per side if fully cooked. Cool slightly, then cut into small bite-size pieces.
03 -
Whisk the flour, sugar, baking powder, and salt in a large bowl until evenly combined.
04 -
In a second bowl, whisk the milk, Greek yogurt, egg, melted butter, and maple syrup. Stir into the dry ingredients just until combined.
05 -
Divide the batter among the muffin cups. Press sausage pieces into each cup, leaving a few visible on top. Bake for 15-18 minutes, until puffed and lightly golden.
06 -
Stir the softened butter, maple syrup, and flaky salt until smooth. Serve the warm sausage pancakes with maple butter for dipping or drizzling.
# Good to know:
01 -
Best served warm, right after baking.
02 -
Makes 12 pancake bites, about 2 per serving.
03 -
Refrigerate leftovers for up to 4 days.