Ingredients for Kelly's Apple Sausage Pancakes
- 1 large egg
- 2 cups all-purpose flour
- 1 1/2 cups milk (dairy or non-dairy)
- Country Sausage
- Chunky Applesauce
- Vegetable Oil
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1 teaspoon fennel seeds
- 1/2 teaspoon celery salt
- Dried Onion Flakes
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried sage
- 1/4 teaspoon dried thyme
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How to Make Kelly's Apple Sausage Pancakes
- In a small sauté pan, cook sausage, fennel seeds, pepper, sage, and thyme over medium heat until sausage is no longer pink, breaking it up with a spoon until well crumbled. Drain off any excess grease and set aside.
- In a large bowl, whisk together flour, baking powder, sugar, celery salt, and minced onion until well combined.
- In a medium bowl, whisk the egg until light and fluffy.
- Whisk in the milk, oil, and applesauce until well blended.
- Gently stir in the cooked sausage mixture.
- Pour the wet ingredients into the dry ingredients and fold gently until just moistened. The batter should still be slightly lumpy.
- Heat a lightly oiled griddle or frying pan over medium-low heat. Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip pancakes when bubbles begin to form on the surface and the edges look set.
- Serve immediately with softened butter and warm maple syrup.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
2g
Fat
18g
Carbs
4g
