Slammin' Sausage Pancakes with Honey Maple Syrup

• 1 pound bulk breakfast sausagesausage
• 2 cups self-rising flourflour
• 3 tablespoons sugarsugar
• Pinch saltsalt
• Pinch baking powderbaking-powder
• 1 3/4 cups buttermilkbuttermilk
• 2 large eggs, separatedegg
• 1/4 cup melted butter, plus 2 tablespoons, for frying pancakesbutter
• Honey Maple Butter, recipe followsbutter
• Powdered sugar, to garnishsugar
• 1/4 cup maple syrup, for servingmaple-syrup
• 1 stick butter, softenedbutter
• 2 tablespoons honeyhoney
• 2 tablespoons maple syrupmaple-syrup
• Pinch saltsalt
• Pinch ground cinnamoncinnamon

1. 01In a large nonstick saute pan over medium-high heat, brown the sausage while breaking it apart, for approximately 4 to 5 minutes. Remove the sausage from the pan to paper towels. Discard excess grease or keep 2 tablespoons for frying the pancakes.
2. 02In a large bowl, combine the flour, sugar, salt, and baking powder. In another bowl, whisk together the buttermilk and egg yolks until smooth and velvety. Reserve the egg whites in a third bowl. Add buttermilk and egg yolks to the flour mixture. Stir with a spoon until well incorporated. Add the melted butter and stir until well incorporated. Using an electric hand mixer, beat the egg whites in a bowl until stiff peaks are formed, approximately 2 to 3 minutes. Fold the egg whites into the batter using a rubber spatula. Batter should be fluffy.
3. 03In a large nonstick skillet over medium heat, add 2 tablespoons butter or 2 tablespoons of the reserved sausage fat. Working in batches, ladle the batter in the pan to form 4-inch pancakes. Sprinkle a heaping tablespoon of cooked sausage onto each pancake. Batter should puff up around sausage. Cook each pancake for 2 to 3 minutes then flip, cooking for an additional 2 to 3 minutes until nicely browned and cooked through. Repeat with remaining batter and sausage.
4. 04Once finished, remove the pancakes from the pan onto a platter. Spread liberally with the Honey-Maple Butter and sprinkle with powdered sugar. Serve with maple syrup.
5. 05

Calories

997 kcal

Protein

31 g

Fat

55 g

Saturated fat

25 g

Carbs

96 g

Fiber

2 g

Sugar

47 g

Sodium

1847 mg

Cholesterol

239 mg

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