In the realm of comfort food, there is a very important factor that dominates breakfast: pancakes.
I remember while i was small and my Dad used to make me personally the thinnest pancakes – it was such a treat to awaken to! Later in life, I used to be a huge lover of dense and fluffy chocolate chip pancakes. To this day, each time I visit my best friend’s house from senior high school, I always demand that her mother make her popular delicious chocolate chip pancakes – they’re still my total favorite.
To be honest, I must say i love all pancakes because I just get to ask them to occasionally. And when I really do, you better believe I load them up with creamy, warm peanut butter AND maple syrup. That combo Can not be defeat… unless you’re throwing bacon into the mix. After that OMG, just end it!
I was ready to make some apple cider donuts, but had a craving for pancakes and happily stumbled into this recipe.
Have you experienced a SweeTango apple before? I LOVE them. I find them a whole lot in Minnesota through the fall; they’re a combination between a Honeycrisp and Zestar, so you know they’re good!
Anyway back again to pancake chat…
For some weird reason, I had formed a craving for breakfast sausage. Generally I adhere to turkey bacon, but I used to be feeling like some poultry maple breakfast time sausage and thought it would be fantastic within the pancakes.
I mean, consider biting into a pancake wrapped sausage. Dreamy, correct?
Even better if it is a cornmeal pancake.
Of course they’re also made with whole wheat grains pastry flour in addition to non-fat greek yogurt, a touch of maple syrup, cinnamon, nutmeg, along with a little bit of vanilla.
I also love the way the greek yogurt adds additional protein and keeps them fluffy and moist!
My favorite section of these pancakes will be the sausage pieces; each bite presents just a little salty-sweetness.
I hope you love these and recommend looking out for SweeTango Apple Cider!
6-8 frozen chicken or turkey maple breakfast sausages (I like Applegate Chicken Maple Breakfast Sausages)
1 cup whole wheat pastry flour (or white whole wheat grains)
1 cup cornmeal
1 teaspoon vanilla
Cook sausages according to directions on package. Once fully prepared, chop sausages into bite size pieces and reserve.
In a big bowl, whisk jointly flour, cornmeal, baking natural powder, baking soda, salt, cinnamon and nutmeg. Within a seperate large bowl, defeat egg, yogurt, vanilla, maple syrup, and apple cider collectively. Add wet elements to dry ingredients and mix until just combined; do not over mix! Gently collapse in chopped sausage pieces.
Lightly coat a large non-stick skillet or griddle with butter or cooking spray and heat more than medium low heat. Drop batter by 1/3 glass onto skillet. Cook until bubbles appear on top. Turn cakes and prepare until golden dark brown on underside. Clean skillet clean and repeat with more cooking food spray and remaining batter. Makes about 10 pancakes total – about 2 huge pancakes each. Serve instantly with maple syrup, apple cider, or toppings of preference.
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