Sausage Cranberry Pancakes Recipe

Sausage Cranberry Pancakes Recipe
Sausage Cranberry Pancakes Recipe photo by Taste of Home
Publisher Photo

Sausage Cranberry Pancakes Recipe

Be the first to add a review
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 5 min./batch
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 5 min./batch

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

Nutritional Facts

3 each: 287 calories, 14g fat (5g saturated fat), 50mg cholesterol, 789mg sodium, 31g carbohydrate (12g sugars, 1g fiber), 9g protein.

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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSausage Cranberry Pancakes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review