Most of us are accustomed to sweet pancakes - either plain, or with blueberries, bananas or some other fruit filling drenched in syrup. They are great, no question.
But I saw a recipe for savory pancakes featuring crumbled breakfast sausage and cheddar cheese. Hmmm... Could be really good, could be not-so-good.
Guess what? They were great! We already know that sausage and cheese are a tasty combination, but in a pancake they worked.
These pancakes cook up fluffy and light and were easy to make. You can cook up your sausage ahead of time and according to the recipe, you can make the batter the night before.
These would be great for brunch. You can serve them with any topping: butter, syrup, sour cream, your choice!
Sausage and Cheese Pancakes
Makes 8 large pancakes (5-6 inch diameter)
1 large egg
1 (6 oz container) plain yogurt
1/4 c. half and half
2 Tbs. vegetable oil
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 c. all-purpose flour
1/2 c. breakfast sausage, cooked and crumbled. (I used 1/3 package of a 1 lb. package of Jimmy Dean regular breakfast sausage.)
1/2 c. sharp cheddar cheese, shredded
Beat the egg with a wire whisk in medium bowl until fluffy. Whisk in yogurt, half and half, and vegetable oil. In a small bowl, combine baking powder, baking soda, and salt with the flour. Stir it around with a fork until it's evenly distributed. Add dry ingredients to wet and stir well. Add sausage and cheese to your batter and stir thoroughly.
In a large skillet or griddle, pour a few drops of vegetable oil on it, swirl around and heat it on medium heat. When ready, pour about 1/3 cup of batter and let cook. When you see little bubbles on the surface, flip.
Enjoy with any topping or plain!
Adapted from a recipe featured in "The Apple Turnover Murder" by Joanne Fluke.