Back to Sausage Cranberry Pancakes

Print Options

 
 
 Print
Sausage Cranberry Pancakes Recipe

Sausage Cranberry Pancakes Recipe

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
TOTAL TIME: Prep: 25 min. Cook: 5 min./batch YIELD:8 servings

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

  • 1. In a large skillet, cook sausage over medium heat until no longer pink; drain.
  • 2. Meanwhile, place cranberries in a small bowl. Cover with orange juice; let stand for 5 minutes.
  • 3. 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.
  • 4. 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.