Apple Cider Cornmeal Pancakes made out of touch of maple syrup and sausage – a great breakfast!
In the realm of comfort food, there is a very important factor that dominates breakfast: pancakes.
I remember after i was small and my Dad used to make me the thinnest pancakes – it was such a treat to wake up to! Afterwards in life, I used to be a huge enthusiast of dense and fluffy chocolate chip pancakes. To this day, every time I check out my greatest friend’s home from senior high school, I always request that her mom make her popular chocolate chip pancakes – they’re still my absolute favorite.
In all honesty, I really love most pancakes because I just get to have them occasionally. And when I do, you better believe I fill 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 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 good!
Anyway back to pancake talk…
For some weird reason, I needed a craving for breakfast sausage. Usually I stick to turkey bacon, but I was feeling like some chicken maple breakfast sausage and thought it would be fantastic in the pancakes.
I mean, just imagine biting into a pancake wrapped sausage. Dreamy, correct?
Even better when it’s a cornmeal pancake.
Of course they’re also made with whole wheat grains pastry flour as well as nonfat greek yogurt, a touch of maple syrup, cinnamon, nutmeg, and a bit of vanilla.
I also love how the greek yogurt gives additional proteins and keeps them fluffy and moist!
My favorite section of these pancakes are the sausage items; each bite offers 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 based on directions on package. Once fully prepared, chop sausages into bite sized pieces and reserve.
In a big bowl, whisk collectively flour, cornmeal, baking natural powder, baking soda, salt, cinnamon and nutmeg. Inside a seperate large bowl, defeat egg, yogurt, vanilla, maple syrup, and apple cider together. Add wet ingredients to dry elements and stir until just combined; do not over mix! Gently collapse in chopped sausage pieces.
Lightly coat a big nonstick skillet or griddle with butter or cooking spray and heat over 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 immediately with maple syrup, apple cider, or toppings of preference.
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