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Recipe: Sweet and Savoury Sausage Pancakes

If you’re a fan of the wonderful world that can be ‘sweet and savoury’ than this is the perfect weekend breakfast dish for you. The salty, richness of the sausage and sautéed onions combined with a drizzle of maple syrup (and a side of bacon, of course!) makes this plate of hotcakes so much more rewarding than the everyday version!

What you’ll need…

1 yellow onion (diced)

2 mild Italian sausages (casing removed, approximately 1 1/2 cups)

1 TBSP water

2 TSP soy sauce

1 TSP chili powder

1 TSP cinnamon

2 cups all-purpose flour

1 cup milk

1/4 cup honey

2 eggs

1 TBSP coarse ground black pepper

olive oil

Directions:

Start off by cooking the chopped onion down in a bit of olive oil in a large pan on medium-high heat until they soften, about 5 minutes. Add the sausage meat to the pan and cook until the meat is nice and brown, 5 more minutes, stirring often to break apart the sausage. Next, stir in the water, soy, chill powder and cinnamon and let the mixture cook for another 5 minutes. Remove from heat to let cool slightly.

Place all remaining ingredients into a large mixing bowl and whisk until a batter forms. Place the now cooled sausage and onion mixture into the bowl as well and stir until incorporated.

To cook up the pancakes, let a large pan heat up on medium-high heat and add ladlefuls of the batter when it’s nice and hot. Once bubbles have formed around most of the edges of the pancake, about 1-2 minutes, give it a flip with a spatula and let it cook for another minute.

You can cook to order, or make the whole batch and keep warm in the oven in it’s lowest setting, covered with a tea towel so they don’t dry out! Serve covered in maple syrup, obviously! 🙂

Serves 4-5

Total cook time…20 min