Sausage Dipped Pancakes (Printer-Friendly Version)
Fluffy pancakes envelop tender sausages for a savory pan-cooked breakfast treat with subtle vanilla notes.
# What You'll Need:
→ Sausages
01 -
1 lb fully cooked beef sausage links
→ Pancake Batter
02 -
1 cup all-purpose flour
03 -
2 tablespoons granulated sugar
04 -
1 teaspoon baking powder
05 -
1/2 teaspoon baking soda
06 -
1/4 teaspoon salt
07 -
3/4 cup buttermilk
08 -
1 large egg
09 -
1 teaspoon pure vanilla extract
10 -
2 tablespoons melted butter
→ For Cooking
11 -
Oil or butter for greasing the pan
# Steps to Follow:
01 -
Pat fully cooked beef sausage links dry with paper towels and set aside.
02 -
In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well blended.
03 -
In a separate bowl, whisk buttermilk, egg, pure vanilla extract, and melted butter until fully combined.
04 -
Pour the wet mixture into the dry ingredients and gently stir until just combined; a few lumps are acceptable to preserve batter tenderness.
05 -
Fully coat each sausage link in the pancake batter, ensuring even coverage on all sides.
06 -
Heat a nonstick skillet or griddle over medium heat and lightly grease with oil or butter. Place the batter-coated sausages onto the heated surface and cook, turning occasionally, until the pancake coating is golden brown and cooked through, approximately 3 to 5 minutes per side.
07 -
Transfer sausage-dipped pancakes to a serving platter and serve warm, optionally accompanied by maple syrup.
# Additional Tips:
01 -
Use fully cooked sausages to ensure thorough heating and a crisp, golden pancake coating when pan frying.