Sunday, February 6, 2011

Sausage & Cheddar Pancakes

We belong to the local EAA chapter at North Las Vegas airport, and the first Saturday of every month, they have a pancake breakfast.  It's a fun little get-together, and Mike and I really enjoy chatting with the all the neighborhood pilots and aviation enthusiasts.  Every now and then, I like to shake things up a bit by offering to cook something other than the standard fresh-from-the-bag-o-mix pancakes.  One time, I made Peanut Butter and Jelly pancakes.  This time, I decided to make Sausage & Cheddar Pancakes, using another recipe I found in Joanne Fluke's Apple Turnover Murder.  The pancakes were a hit with the guys, and made yummier with a dollop of sour cream.

I have recently gone 80/20 vegan, so I did not eat these pancakes, other than to have a taste.  They were delish.  I will be making a vegan version soon, using a vegan pancake recipe, plus vegan sausage and cheese.

  • 1 large egg
  • 1 cup plain yogurt
  • 1/4 cup cream
  • 2 tablespoons vegetable oil
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 cup all-purpose flour
  • 1/2 cup ground fried breakfast sausage, broken into small pieces (I used Jimmy Dean Hearty Sausage Crumbles - Original to save time.)
  • 1 cup shredded sharp cheddar cheese

  • Beat the egg in a medium-sized bowl until it's fluffy.
  • Whisk in the yogurt, cream and vegetable oil.
  • In a separate bowl, combine the banking powder, baking soda, and salt with the flour, stirring with a fork until all the ingredients are evenly blended.
  • Add the dry ingredients to the wet ingredients and stir well.
  • Stir the sausage and cheese into the batter, blending thoroughly.
  • Fry the pancakes on a hot griddle that's been spritzed with non-stick cooking spray.
  • Flip pancakes when they're puffed and dry around the edges and cook til golden brown on the other side.
  • Serve with syrup, sour cream or applesauce.

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