Warm pancakes with melting butter and warm maple syrup make our Sunday mornings so much better.
How to make the best pancakes?
I used to wrap my pancakes around sausage links and dip them in syrup, then it hit me to add crumbled sausage to the batter. Let me tell you it makes the best pancake even better. Usually, we even have a few leftover for an easy breakfast during the week. They keep well in the fridge for a few days or freeze them for longer.
Makes about 27, 1/4 cup pancakes
Heat skillet to a low – medium heat,
Grease skillet with unsalted butter.
Mix together in a large bowl:
3 cups flour
6 Tbsp sugar
3 tsp baking powder
1 tsp baking soda
1 tsp salt
In another bowl mix
6 Tbsp unsalted butter melted, let cool for a bit and add slowly so milk doesn’t curdle
Add wet ingredients to dry. Mix together.
Fold in one pound crumbled sausage (cooked and grease drained).
Use a 1/4 cup measuring cup to scoop the batter onto the griddle. Cook for 2 minutes per side.
- Do not over mix pancake batter, you want it to be lumpy.
- When you add the baking soda and baking powder measure it out and put it in your hand to get rid of any lumps.
- For thicker pancakes only flip once.
- If you plan on refrigerating or freezing leftovers, slightly under cook the pancakes, so they are not tough when you reheat them.
- Greasing the griddle with butter gives them a crisper outside.
- Use honey instead of sugar. They taste good but will turn a funny color in the fridge or freezer. So plan to use all of them at once.