Country Pancakes

Country Pancakes

Have you ever noticed that food tastes so good when you’re camping?  I first tried these several years ago, at a young women’s camp.  My friends, Bart and Linda Eliason made them one morning, and we could smell them throughout the entire campground.  They smelled DELICIOUS, and I literally thought they were the BEST thing I’d ever eaten!  

Now I make them for my family, and we don’t wait for a camp out.  They taste just as wonderful when they’re prepared inside the kitchen.  I use a home made pancake recipe, but you can always add some sausage to pancake mix.  I know that’s what the Eliasons did at camp.  It’s a wonderful idea.  Anyway, here’s my recipe.Hearty Country Sausage Pancakes


Cook and cool the sausage.  Preheat a large griddle over medium heat to 350 degrees F.  Microwave buttermilk and milk until room temperature, 20-30 minutes.

Combine and whisk 1 cup flour 2 tablespoons sugar ½ teaspoon salt ½ teaspoon baking powder ¼ teaspoon baking soda

Combine and whisk
1 cup flour
2 tablespoons sugar
½ teaspoon salt
½ teaspoon baking powder
¼ teaspoon baking soda

Measure ¾ cup buttermilk Add ¼ cup milk (may need another couple of tablespoons) 1 large egg (room temperature) 2 tablespoons butter, melted and cooled Then whisk together.

Measure
¾ cup buttermilk
Add
¼ cup milk (may need another couple of tablespoons)
1 large egg (room temperature)
2 tablespoons butter, melted and cooled
Then whisk together.

Combine with dry ingredients, and whisk just until incorporated. Do not over-mix.

Combine with dry ingredients, and whisk just until incorporated. Do not over-mix.

Pour the batter onto the hot skillet.

Pour the batter onto the hot skillet.

Sprinkle top of each pancake with crumbled sausage before flipping.

Sprinkle top of each pancake with crumbled sausage before flipping.

Cook 2-3 minutes per side until golden.

Cook 2-3 minutes per side until golden.

Serve with butter and ...

Serve immediately with butter and …

... maple syrup.

… maple syrup.

Country Pancakes
Serves 4
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Prep Time
15 min
Cook Time
5 min
Prep Time
15 min
Cook Time
5 min
Ingredients
  1. 1 cup flour
  2. 2 tablespoons sugar
  3. ½ teaspoon salt
  4. ½ teaspoon baking powder
  5. ¼ teaspoon baking soda
  6. ¾ cup buttermilk
  7. ¼ cup milk (may need another couple of tablespoons)
  8. 1 large egg (room temperature)
  9. 2 tablespoons butter, melted and cooled
  10. ½ pound sausage, cooked and crumbled
Instructions
  1. Cook and cool the sausage. I do this the night before.
  2. Heat large skillet over medium heat (about 350 degrees F.).
  3. Combine flour, sugar, salt, baking powder, and baking soda.
  4. Combine buttermilk and milk and microwave to bring to room temperature (20-30 seconds).
  5. Whisk in egg and butter.
  6. Combine wet ingredients with dry ingredients, and whisk just until mixed.
  7. The batter should pour, not glug. Add additional milk, if necessary, but be careful. If it’s too runny the pancakes will be flat.
  8. Right before cooking, generously grease the griddle. Give it a few minutes to return to a uniform temperature.
  9. Pour batter onto the hot griddle, and sprinkle tops of each cake with crumbled sausage.
  10. Cook pancakes 2-3 minutes per side until golden.
  11. Serve hot.
Notes
  1. Yields 8-12 pancakes
Adapted from Pam Anderson
Adapted from Pam Anderson
White Apron Blog http://whiteapronblog.com/
 Hearty Country Sausage Pancakes