While the sausages are cooking, prepare the pancake batter. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, beat together the milk, egg, melted butter, and vanilla extract (if using). Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix—it’s okay if the batter is a little lumpy. The less you mix, the fluffier your pancakes will be!
Next, dip each cooked sausage into the pancake batter, making sure it is fully coated. Use your hands or tongs to dip each sausage into the batter, ensuring an even layer of pancake coating on all sides.
In the same skillet you used to cook the sausages, heat a small amount of oil or butter over medium heat. Once the skillet is hot, carefully add the dipped sausages, one at a time. Cook the sausages for 2-3 minutes per side, or until the pancake batter is golden brown and cooked through. Be careful not to overcrowd the pan—work in batches if necessary to ensure the sausages cook evenly.
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