Sausage Cranberry Pancakes |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Hearty sausage and dried cranberries enhance every bite of these puffy pancakes. Just add maple syrup for a festive holiday breakfast. âDebbie Reid, Clearwater, Florida Ingredients:
1 pound bulk pork sausage |
1/3 cup dried cranberries |
1/3 cup orange juice |
1-1/2 cups king arthur unbleached all-purpose flour |
3 tablespoons baking powder |
1/4 teaspoon salt |
1 egg |
1-1/2 cups 2% milk |
3 tablespoons maple syrup |
1 tablespoon canola oil |
2 teaspoons grated orange peel |
additional maple syrup |
Directions:
1. In a large skillet, cook sausage over medium heat until no longer pink; drain.
2. Meanwhile, place cranberries in a small bowl. Cover with orange juice; let stand for 5 minutes.
3. Drain cranberries, reserving juice. In a large bowl, combine the flour, baking powder and salt. In another bowl, whisk the egg, milk, maple syrup, oil and orange peel; add to dry ingredients just until moistened. Stir in cranberries, sausage and reserved juice.
4. Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup. Yield: 24 pancakes.
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