Ingredients:

  • 1 cup (125g) all-purpose flour
  • 2 tablespoons (25g) granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 3/4 cup (180ml) milk
  • 2 tablespoons (30ml) melted unsalted butter, plus more for cooking
  • 1/2 teaspoon vanilla extract
  • 1 pound (450g) breakfast sausage, removed from casings
  • Optional: Maple syrup for dipping

Instructions:

  1. Cook the sausage in a skillet over medium heat, breaking it up with a spoon until fully cooked and browned. Drain off any excess grease. Set aside to cool slightly.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the egg, milk, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and whisk until just combined. Be careful not to overmix; a few lumps are okay.
  4. Heat a lightly oiled skillet or griddle over medium heat. Drop spoonfuls of batter onto the hot surface to form small, roughly 2-inch circles. Cook for 2-3 minutes per side, or until golden brown and cooked through.
  5. Cut the cooked sausage into small, bite-sized pieces. Place a piece of sausage in the center of each pancake.
  6. Gently fold the pancake around the sausage piece. Secure with a toothpick if desired.
  7. Serve immediately with maple syrup for dipping, if desired.