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: www.shiki-longisland.com pancakes.

I remember after i was little and my father used to create me the thinnest pancakes – it had been such a treat to wake up to! Afterwards in life, I was a huge fan of thick and fluffy chocolate chip pancakes. Even today, each time I visit my best friend’s home from senior high school, I always demand that her mom make her famous chocolates chip pancakes – they’re still my absolute favorite.

In all honesty, I really love all pancakes because I just get to have them once in a while. And when I 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 tossing bacon in to the mix. Then OMG, just stop it!

I was ready to make some apple cider donuts, but had a craving for pancakes and happily stumbled into this formula.

Have you had 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, and that means you know they’re great!

Anyway back to pancake chat…

For a few weird reason, I had developed a craving for breakfast sausage. Generally I stick to turkey bacon, but I was feeling like some poultry maple breakfast sausage and believed it might be fantastic within the pancakes.

I mean, consider biting right 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 as well as nonfat greek yogurt, some maple syrup, cinnamon, nutmeg, along with a little bit of vanilla.

I also love how the greek yogurt gives additional proteins and keeps them fluffy and moist!

My favorite part of these pancakes are the sausage pieces; each bite presents just a little salty-sweetness.

I hope you enjoy these and highly recommend looking out for SweeTango Apple Cider!

Ingredients

6-8 frozen chicken or turkey maple breakfast sausages (I like Applegate Chicken Maple Breakfast Sausages)

1 cup whole wheat grains pastry flour (or white whole wheat)

1 cup cornmeal

1 teaspoon vanilla

Instructions

Cook sausages according to directions on bundle. Once fully cooked, chop sausages into bite sized pieces and reserve.

In a big bowl, whisk together flour, cornmeal, baking natural powder, baking soda, sodium, cinnamon and nutmeg. Inside a seperate huge bowl, beat egg, yogurt, vanilla, maple syrup, and apple cider collectively. Add wet ingredients to dry ingredients and mix until just mixed; do not over mix! Gently collapse in cut sausage pieces.

Lightly coat a big 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 show up on top. Flip cakes and cook until golden dark brown on underside. Wipe skillet clean and repeat with more cooking food spray and staying batter. Makes about 10 pancakes total – about 2 huge pancakes each. Serve instantly with maple syrup, apple cider, or toppings of preference.