BREAKFAST-STYLE STUFFED PANCAKES
Breakfast; the most important meal of the day. With various ways to enjoy breakfast, there are ways you can enjoy multiple dishes into one. For example, a stack of pancakes with sausage and eggs. Separately, it is great but imagine putting it all into a pancake? Little bites of sausage crumbles with melted cheese (if you so to choose) and slather it all with maple syrup. A mix of sweet and savoury all in one stack of pancakes that would definitely satisfy anyone.
You no longer have to wait for it, as we have a recipe for our “Breakfast-style” stuffed pancakes!
- 2 cups (500 g) Torill’s Table Original Waffle & Pancake Mix
- ½ litre (500 mL) buttermilk/non-dairy milk
- 2 large eggs
- ¼ cup melted butter, cooled
- ½ lb (227 g) breakfast sausage
- 1 cup (227 g) shredded cheddar cheese; optional
- ½ cup (113 g) chives; optional
- Butter, to cook
- English muffin forms (if not available, use a cookie cutter with a 2” diameter)
- Mixing bowl (or shallow plate for the batter)
- Measuring cups
- Measuring spoons
- Preheat the pan (or griddle) on medium-low to medium heat.
- Combine the buttermilk and eggs into one mixing bowl and mix. Set it aside.
- Add the mix into the buttermilk/egg mixture and mix until combined. Let it rest for 15 minutes.
- While the batter is resting, take the breakfast sausage meat out of its casing and place it into the preheated pan. Cook for 15 minutes or until it is light brown on the outside. Pro-tip: slightly undercook it since it will be cooked again inside the pancake batter.
- Place the sausage crumble into a plate lined with a paper towel to remove excess oil. Set it aside.
- Lightly line the English muffin form with butter. This will prevent it from sticking.
- Place the lined English muffin form into the pan and add ¼ cup of batter inside the form. Let it cook for 2-4 minutes. Pro-tip: it is important to not cook the batter completely as you will fill it with the sausage (and optional cheese).
- Sprinkle a bit of the sausage crumble and/or cheddar cheese on top of the semi-cooked batter. Ensure that it is in the centre, as it will be easier to enclose the pancake.
- Add another ¼ cup of batter into the ring form and let it cook for another 2 minutes.
- Flip the pancake along with the form. Carefully remove the ring using a pair of tongs and cook it until it becomes golden brown. Pro-tip: if the batter is still runny, keep the ring on until it is cooked. If it is sticking, use a butter knife and run it along the sides to release it.
- Once it’s done cooking set it onto a cooling rack or onto a plate.
- Repeat steps 6-11 until all the batter has been cooked.
- Serve it stacked with maple syrup and enjoy!
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