Ingredients
- 1 ½ cups (200 g) all-purpose flour (for the pancake batter)
- 2 tbsp sugar (for sweetness in the batter)
- 2 tsp baking powder (to help the pancakes rise and become fluffy)
- 1/2 tsp salt (for balance and to enhance the sweetness)
- 1 ¼ cups (310 ml) milk (to create the batter consistency)
- 1 large egg (for binding the pancake batter together)
- 2 tbsp melted butter (for richness in the pancake batter)
- 8 breakfast sausages (to be dipped into the pancake batter)
- Butter or oil for frying (for cooking the dipped sausages)
- Maple syrup (for serving, optional but highly recommended)
Instructions
- Prepare the pancake batter: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt. In a separate bowl, beat the egg and then add the milk and melted butter. Combine the wet and dry ingredients, stirring gently until just mixed. The batter should be smooth, but be careful not to over-mix, as this can result in dense pancakes. If the batter feels too thick, add a little more milk to reach the desired consistency.
- Prepare the sausage:
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