Buttermilk Pancakes with Sausage and Maple Syrup

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Course Breakfast

Cuisine American

Servings 4 people

Equipment

Large mixing bowl
Whisk
Griddle or large skillet
Tongs

Ingredients

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 large eggs
4 tablespoons unsalted butter, melted
8 breakfast sausage links
Maple syrup, for serving
Butter or oil, for cooking

Instructions

In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
In a separate bowl whisk the buttermilk, eggs, and melted butter until smooth.
Pour the wet mixture into the dry ingredients and stir gently until just combined. Small lumps are fine. Let the batter rest for five minutes.
Heat a griddle or large skillet over medium heat and add a little butter or oil. Cook the sausage links until browned and cooked through, turning occasionally. Remove and keep warm.
Using the same griddle, pour 1/4 cup portions of batter for each pancake. Cook until bubbles form on top and the edges look set, then flip and cook until golden on the second side.
Stack the pancakes on plates, add two sausage links per serving, and drizzle generously with maple syrup.

Notes

Resting the batter helps the pancakes rise better and stay tender. Cook the sausage first so the griddle stays at the right temperature for the pancakes without burning them. If the batter thickens too much while you work, add a splash of buttermilk to loosen it.

Course: Breakfast
Cuisine: American
Equipment: Large mixing bowl, Whisk, Griddle or large skillet, Tongs