One of my favorite things for breakfast is pancakes, and when I was a kid my Mom would make all sorts of flavored pancakes for us. Through the years I have played with various flavor combinations and this is one of my favorites. The pancakes are based on the flavors of cinnamon raisin bread, layered with pork sausage patties and served with an apple/maple syrup topping.
1331 per serving
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoons baking powder
- 1/4 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoons ground nutmeg
- 1/8 teaspoons ground ginger
- 1/4 teaspoons kosher salt
- 1 egg
- 1 cup light buttermilk
- 2 tablespoons melted butter
- 1/2 cup raisins
- 3 tablespoons butter
- 3 apples, peeled, cored and chopped (approximately 2 1/2 cups)
- 1 cup maple syrup
- 8 ounces bulk pork sausage
- Additional butter for frying
In a large bowl, place the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger and salt, mix together; set aside.
In a medium bowl, mix together the egg, buttermilk and melted butter. Add mixture to the flour mixture and mix just until combined (mixture will be lumpy). Stir in the raisins; set aside.
In a large saucepan, melt the 3 tablespoons butter over medium-low heat. Add in the apples and cook until they begin to soften, stirring occasionally, approximately 8 - 10 minutes. Remove from heat, using a potato masher, slightly mash the apples. Add in the maple syrup, place back over low heat, and simmer while cooking the sausage and pancakes.
Form sausage into patties, approximately 4-inches across. Heat a large non-stick griddle or skillet over medium heat. Add the sausage patties and cook until lightly browned and cooked through, approximately 2 - 3 minutes per side; set aside and keep warm; wipe off griddle.
Melt approximately 1 tablespoon butter on the griddle/skillet over medium heat. For each pancake, spoon a heaping tablespoon of batter onto the griddle, using a spoon spread out to approximately the same size as the sausage patties. Cook until golden brown, turn pancakes over and continue to cook until second side is golden brown, approximately 1 minute per side. (Add additional butter as needed)
To serve, stagger 3 pancakes and 2 sausage patties (alternatively), top with some of the maple apple compote, serve with remaining maple apple compote on the side.