Apple Cider Cornmeal Pancakes made out of touch of maple syrup and sausage – a great breakfast!
In the realm of comfort food, there’s one thing that dominates breakfast: pancakes.
I remember while i was little and my father used to create me the thinnest pancakes – it had been such a treat to wake up to! Later in life, pigs feet origin I was a huge fan of heavy and fluffy chocolates chip pancakes. Even today, each and every time I go to my greatest friend’s house from senior high school, I always demand that her mother make her popular chocolates chip pancakes – they’re still my absolute favorite.
In all honesty, I must say i love most pancakes because I just get to have them once in a while. And when I really do, you better believe I insert them up with creamy, warm peanut butter AND maple syrup. That combo Can not be beat… unless you’re tossing bacon into the mix. After that OMG, just stop it!
I was all set to create some apple cider donuts, but had a craving for pancakes and happily stumbled into this recipe.
Have you got a SweeTango apple before? I REALLY LIKE them. I see them a lot in Minnesota during the fall; they’re a mix between a Honeycrisp and Zestar, and that means you know they’re great!
Anyway back to pancake talk…
For some weird reason, I needed a craving for breakfast sausage. Usually I stick to turkey bacon, but I used to be feeling like some chicken maple breakfast time sausage and believed it might be fantastic in the pancakes.
I mean, just imagine biting into a pancake wrapped sausage. Dreamy, right?
Even better if it is a cornmeal pancake.
Needless to say they’re also made with whole wheat pastry flour as well as nonfat 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 proteins and keeps them fluffy and moist!
My favorite part of these pancakes are the sausage items; 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)
1 cup cornmeal
1 teaspoon vanilla
Cook sausages according to directions on bundle. Once fully prepared, chop sausages into bite size pieces and reserve.
In a large bowl, whisk jointly flour, cornmeal, baking powder, baking soda, salt, cinnamon and nutmeg. Inside a seperate huge bowl, beat egg, yogurt, vanilla, maple syrup, and apple cider together. Add wet ingredients to dry ingredients and mix until just mixed; do not more than mix! Gently collapse in cut sausage pieces.
Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat more than medium low heat. Drop batter by 1/3 cup onto skillet. Cook until bubbles appear on top. Flip cakes and prepare until golden brown on underside. Clean skillet clean and do it again with more cooking spray and remaining batter. Makes about 10 pancakes total – about 2 large pancakes each. Serve instantly with maple syrup, apple cider, or toppings of preference.