Sausage Cranberry Pancakes Recipe

Sausage Cranberry Pancakes Recipe photo by Taste of Home

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Hearty sausage and dried cranberries enhance every bite of these puffy pancakes. Just add maple syrup for a festive holiday breakfast. —Debbie Reid, Clearwater, Florida

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Sausage Cranberry Pancakes Recipe

Prep: 25 min. Cook: 5 min./batch

Yield: 8 Servings

25 5 30

Ingredients

1 pound bulk pork sausage
1/3 cup dried cranberries
1/3 cup orange juice
1-1/2 cups all-purpose flour
3 tablespoons baking powder
1/4 teaspoon salt
1 egg
1-1/2 cups 2% milk
3 tablespoons maple syrup
1 tablespoon canola oil
2 teaspoons grated orange peel
Additional maple syrup

Directions

In a large skillet, cook sausage over medium heat until no longer pink; drain.
Meanwhile, place cranberries in a small bowl. Cover with orange juice; let stand for 5 minutes.
Drain cranberries, reserving juice. In a large bowl, combine the flour, baking powder and salt. In another bowl, whisk the egg, milk, maple syrup, oil and orange peel; add to dry ingredients just until moistened. Stir in cranberries, sausage and reserved juice.
Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup. Yield: 24 pancakes.

Nutritional Facts 3 pancakes (calculated without additional syrup) equals 287 calories, 14 g fat (5 g saturated fat), 50 mg cholesterol, 789 mg sodium, 31 g carbohydrate, 1 g fiber, 9 g protein.

Originally published as Sausage Cranberry Pancakes in Country Woman Christmas Annual 2011, p27

Whipped Butter for Pancakes

To make whipped butter like that served in some restaurants with pancakes, let your butter soften at room temperature, then beat with an electric mixer until light and fluffy. Some restaurants mix in a little honey, confectioners’ sugar or orange peel for added flavor.