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.
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.
- 1 cup flour
- 2 tablespoons sugar
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ cup buttermilk
- ¼ cup milk (may need another couple of tablespoons)
- 1 large egg (room temperature)
- 2 tablespoons butter, melted and cooled
- ½ pound sausage, cooked and crumbled
- Cook and cool the sausage. I do this the night before.
- Heat large skillet over medium heat (about 350 degrees F.).
- Combine flour, sugar, salt, baking powder, and baking soda.
- Combine buttermilk and milk and microwave to bring to room temperature (20-30 seconds).
- Whisk in egg and butter.
- Combine wet ingredients with dry ingredients, and whisk just until mixed.
- The batter should pour, not glug. Add additional milk, if necessary, but be careful. If it’s too runny the pancakes will be flat.
- Right before cooking, generously grease the griddle. Give it a few minutes to return to a uniform temperature.
- Pour batter onto the hot griddle, and sprinkle tops of each cake with crumbled sausage.
- Cook pancakes 2-3 minutes per side until golden.
- Serve hot.
- Yields 8-12 pancakes