CORNMEAL PANCAKES AND SAUSAGE SYRUP

Cornmeal Pancakes and Sausage Syrup image

These cornmeal pancakes with sausage-flavored syrup are the best way to start a new day.

Provided by Betty Crocker Kitchens

Time 20m

Yield 5

Number Of Ingredients 7

Ingredients

1 package (8 oz) frozen brown-and-serve sausages
1 cup maple-flavored syrup
1 1/2 cups Original Bisquick™ mix
1 cup shredded Cheddar cheese (4 oz)
1/2 cup yellow cornmeal
2 eggs
1 cup milk

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