Pancake-Wrapped Buffalo Sausage with Homemade Syrup Recipe

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Pancake-Wrapped Buffalo Sausage with Homemade Syrup
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Ingredients
10
Count
Nutrition
700
Calories
Total time
125
Minutes
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Ingredients:

  • 2 drops yellow (egg shade) food coloring
  • 2 eggs
  • 1/2 tsp salt
  • 1 1/2 tbsp sugar
  • 2 2/3 cup milk
  • tally's homemade syrup, recipe follows

Directions:

  1. In a large mixing bowl, whisk together the food coloring, eggs, salt and sugar until well mixed, about 1 minute. Add the milk and oil and mix well for another minute.
  2. In a medium mixing bowl, mix together the flour and baking powder. Slowly add it to the wet ingredients, a little at a time, stirring gently after each addition. Once all the dry ingredients have been added, stir a few more times to combine, but do not overmix. It's okay to have a few small lumps.
  3. Refrigerate the batter for at least 2 hours, but it's best to let it sit overnight.
  4. Preheat griddle to medium-high.
  5. Spoon about 3 tablespoons of batter per pancake onto the grill. Cook on one side until bubbles appear and the edges are dry, about 2 minutes. Flip the pancakes and cook on the other side until the bottom is golden brown, about 1 1/2 minutes. Remove the pancakes to a plate and place in the oven or warmer to keep them warm. Repeat to make 8 pancakes
  6. Place the buffalo sausages on the griddle and cook until no longer pink in the middle, turning as they cook so that they brown evenly, about 3 minutes. If it's cooked too long, buffalo sausage gets very dry.
  7. Place a buffalo sausages on top of each pancakes. Roll the pancake around the sausage. Top with Tally's Homemade Syrup.
  8. *Buffalo sausage can be found in specialty food stores in the frozen section, or ordered through special mail-order businesses online.
  9. Tally's Homemade Syrup:
  10. 2 quarts water
  11. 1 teaspoon salt
  12. 6 pounds sugar
  13. 2 cups corn syrup
  14. 2 tablespoons maple flavoring
  15. In a large saucepan, combine the water, salt, sugar and corn syrup. Place on the stove over medium-high heat and bring to a slow boil. Continue boiling at medium heat for about 1 1/2 hours until the syrup turns amber-colored.
  16. Remove the syrup from the heat and add the maple flavoring. Ladle over the pancakes. The syrup is best served warm—it can be reheated on the stove or in the microwave.
  17. Yield: 1 gallon
  18. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 700.39 Kcal (2932 kJ)
Calories from fat 308.03 Kcal
% Daily Value*
Total Fat 34.23g 53%
Cholesterol 161.11mg 54%
Sodium 1476.42mg 62%
Potassium 857.47mg 18%
Total Carbs 61.25g 20%
Sugars 11.12g 44%
Dietary Fiber 1.98g 8%
Protein 32.02g 64%
Iron 3.5mg 19%
Calcium 438mg 44%
Amount Per 100 g
Calories 187.18 Kcal (784 kJ)
Calories from fat 82.32 Kcal
% Daily Value*
Total Fat 9.15g 53%
Cholesterol 43.06mg 54%
Sodium 394.57mg 62%
Potassium 229.16mg 18%
Total Carbs 16.37g 20%
Sugars 2.97g 44%
Dietary Fiber 0.53g 8%
Protein 8.56g 64%
Iron 0.9mg 19%
Calcium 117.1mg 44%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.5
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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