CORNMEAL PANCAKES AND SAUSAGE SYRUP
These cornmeal pancakes with sausage-flavored syrup are the best way to start a new day.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 5
Number Of Ingredients 7
Steps:
- Cut sausage links into 1/2-inch pieces. In 1 1/2-quart saucepan, cook sausage pieces over medium heat, stirring frequently, until golden brown. Add syrup; heat to boiling, stirring constantly. Keep warm while making pancakes.
- In medium bowl, stir Bisquick mix, cheese, cornmeal, milk and eggs with wire whisk or fork until blended.
- Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
- For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve with syrup.
Nutrition Facts : Calories 700, Carbohydrate 85 g, Cholesterol 145 mg, Fat 3, Fiber 1 g, Protein 20 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1010 mg, Sugar 28 g, TransFat 1 1/2 g
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