Sausage Dipped Pancakes Classic (Ready-to-Print Version)
Fluffy pancakes envelop tender sausages, pan-cooked to a golden finish for a delicious morning treat.
# 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
# Step-by-Step Guide:
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 together buttermilk, egg, pure vanilla extract, and melted butter until fully combined.
04 -
Pour the wet ingredients into the dry mixture and stir gently until just combined; some lumps are acceptable to avoid overmixing.
05 -
Dip each sausage link completely into the pancake batter, ensuring an even coating 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 hot surface and cook, turning occasionally, until the pancake coating is golden brown and cooked through, approximately 3 to 5 minutes per side.
07 -
Transfer the cooked sausage-dipped pancakes to a serving platter and serve warm, optionally accompanied by maple syrup.
# Handy Tips:
01 -
For optimal results, use fully cooked sausages to ensure even heating and a crispy pancake coating during pan frying.