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W e l c o m e... And Enjoy!

Saturday, February 6, 2016

Apple Sausage Pancakes

My meal inspirations have been at an all time low.,  It was time to get busy and dream up some new choices in the kitchen.   Of course, my favorite meal is breakfast....and I love a "white linen" breakfast.  

This just evolved today and I really enjoyed the flavors...and of course, needed to share with you.  



Apple Sausage Pancakes & Scrambled Eggs

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Apple Sausage Pancakes

Breakfast, Brunch

1/2 lb bulk sausage
2 tb canola oil
1 c While Lily SR flour
1/2 ts salt
1  egg
1 c buttermilk
1 ts cinnamon
2 tb pancake syrup; sugar free, if desired
1/2  Granny Smith apple; shredded

Preheat skillet and add oil. Heat thoroughly and crumble sausage in pan.
Cook completely until browned. You will need pea sized sausage crumbles.
 Do NOT drain sausage.

In a separate bowl, add SR flour, salt, egg, buttermilk, cinnamon and
pancake syrup. Stir to combine. The syrup will be your flavored sweetener
for the batter. If batter is a little too thick, add more buttermilk to
achieve desired consistency. If batter to thin, add a couple extra
tablespoons of SR flour. Stir in grated apple.

Stir in cooled sausage including the pan drippings. This adds the necessary
oil to the batter and also adds more sausage flavor.

Preheat griddle to medium. Add ice cream scoops of batter to griddle and
cook first side until golden brown, about 2 to 3 minutes. Flip pancakes and
finish cooking until golden.

While cooking remaining pancakes, keep first batch warm in preheated oven
or under heat lamp. Serve immediately with syrup to pass.

Notes:  ©WHStoneman

Yield: 8 pancakes


** Exported from Now You're Cooking! v5.93 **


Golden Goodness from the Griddle

Serve with your choice of eggs, fruit and juice....Enjoy!




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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2015