Best Slammin Sausage Pancakes With Honey Maple Syrup Recipes

DUCK CONFIT WITH GREEN ONION PANCAKES AND HOISIN MAPLE SYRUP

Steps:

• For the confit duck legs: Crush the peppercorns and cloves with the side of a knife and rub, along with the salt, onto the duck legs. Press the garlic slices onto each duck leg. Break the bay leaves in half and press a half onto each piece of duck. Place the duck into a nonreactive container, cover it with plastic wrap and refrigerate overnight.
• Preheat the oven to 180 degrees F.
• Rinse the duck under cold water and pat dry. Place the duck legs in a 6-quart stockpot and completely submerge them in duck fat. Bring to a simmer over medium-high heat on the stovetop and then place uncovered in the oven. Cook until the legs are completely tender and have settled on the bottom of the pot and the fat has become clear, 6 to 10 hours.
• Remove the duck legs from the oven and let them cool to room temperature in the pot.
• Preheat the oven to 425 degrees F.
• Once cooled, remove the legs from the fat and place them in a baking pan in the oven, with the skin-side down. Roast until the legs are warmed through and the skin is crispy, 15 to 20 minutes.
• For the green onion pancakes and hoisin maple syrup: Combine the flour salt and baking soda in a large mixing bowl. Then gently fold the buttermilk and eggs into the dry ingredients. Heat a frying pan to medium-high heat and scoop the batter onto the pan. Cook until golden brown on both sides. Top with top with chopped green onions.
• For the hoisin maple syrup: Warm 1 part hoisin with 3 parts maple syrup in a small saucepan.
• For the arugula salad: Mix the sesame oil and lemon juice in a large bowl and toss with the arugula.
• To assemble, stack 2 green onion pancakes on a plate, top with duck confit and eggs any style if desired. Drizzle your pancakes and duck confit with the hoisin maple syrup and top with a handful of dressed arugula. Garnish with sesame seeds.

GLUTEN-FREE BLUEBERRY OAT PANCAKES WITH LEMON MAPLE SYRUP

Steps:

• Combine banana, eggs and oats and let stand 10 minutes to thicken.
• Spray a large non-stick skillet with cooking spray and heat over medium heat.
• Spoon mixture, 2 tablespoons at a time, onto skillet and top with some of the blueberries. Cook until browned, 1-2 minutes. Turn and cook additional 1 minute or until cooked through.
• Combine maple syrup and lemon zest and serve with pancakes, if desired.

MAPLE PANCAKES

Steps:

• In a small bowl, combine the flour, baking powder and salt. In another bowl, combine the egg, milk, oil and syrup; stir into dry ingredients just until blended. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown (pancakes will be thin). Serve with additional syrup.

MINI SAUSAGE PANCAKE SKEWERS WITH SPICY SYRUP

Steps:

• Melt butter over medium-low heat in a small saucepan. Stir in maple syrup, red pepper flakes, and salt. Bring to a boil and cook, 3 to 4 minutes. Remove syrup from heat and set aside, stirring occasionally, for at least 30 minutes for flavor to fully develop.
• Meanwhile, prepare pancakes: whisk flour, sugar, baking powder, and salt together in a large bowl. Whisk buttermilk, egg, sour cream, melted butter, and maple syrup together in a separate bowl. Pour the wet ingredients into the flour mixture. Stir gently until just combined but slightly lumpy; do not overmix. Let sit for 10 minutes.
• Heat a large nonstick skillet or griddle over medium heat. Drop teaspoonfuls of batter onto the hot skillet to form 1-inch diameter pancakes. Cook for about 1 to 2 minutes, flip, and continue cooking until golden brown, about 1 more minute. Transfer cooked pancakes to a plate and repeat with remaining batter.
• Heat olive oil in the same skillet over medium heat. Form tablespoonfuls of sausage into 1-inch patties, the same size as the mini pancakes. Cook until patties are cooked through, about 3 minutes per side. Transfer to a paper towel-lined plate.
• Thread 3 pancakes and 2 sausage patties onto each skewer, starting and ending with a pancake. Repeat to make remaining skewers. Serve drizzled with spicy syrup.

SAUSAGE PANCAKES

Steps:

• In a large bowl, combine the flour, baking powder, salt and baking soda. In another bowl, beat the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in sausage. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle;, turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup. ,

SLAMMIN' SWEDISH MEATBALLS

Steps:

• Preheat the oven to 325 degrees F.
• In a large saute pan over medium-high heat, add 2 tablespoons of butter. Add onion and garlic and cook until softened, about 3 to 4 minutes. Allow to cool for 5 minutes and then add the bread crumbs. Put the meat, salt, pepper, allspice, cayenne, and parsley into a medium-sized bowl. Add the bread crumb mixture and mix well until all the ingredients are evenly distributed. Add the beaten egg and combine well. Using a heaping teaspoon of the meat mixture, begin forming small meatballs. Put the meatballs on a baking sheet and bake for 15 to 20 minutes.
• In the same pan that the onions were cooked, add the remaining 2 tablespoons of butter. Add the reserved 1/4 cup of onion and cook over medium-high heat until a slight color develops, about 4 to 5 minutes. Add the flour and stir to form a roux. Cook for 1 minute and then add the wine and broth. Bring to a simmer and cook until sauce thickens, about 3 to 4 minutes. Add the sherry vinegar and sour cream and whisk until smooth. Pour the sauce over the meatballs and scatter the cheese and chives on top. Put the meatballs in the oven until the cheese is melted. Transfer the meatballs to a serving dish and serve.

CHRISTINA'S BEER AND ONION PANCAKES WITH MAPLE WALNUT BEER SYRUP

Steps:

• To make the pancakes: Heat the butter in a medium skillet over medium-high heat. Add the onions and cook until softened, about 4 minutes. Set aside.
• In a mixing bowl, whisk the beer, eggs, and vanilla. Stir in the onions and butter. Add the biscuit mix, cinnamon, and nutmeg and stir just to combine. Let stand for 3 to 5 minutes.
• Meanwhile, to make the syrup: Combine all ingredients in a small saucepan and bring to a simmer, stirring. Remove from heat and keep warm.
• Heat a large skillet over medium heat and add enough butter to coat it well. Working in batches, pour about 1/4 cup of batter into the skillet for each pancake. Cook until browned on the bottom and bubbles begin to form on the top. Turn the pancakes and cook until browned on the bottom. Add more butter between batches as needed. Serve immediately, with the syrup.

ANDOUILLE SAUSAGE CORN FRITTERS

Steps:

• In a large bowl, whisk together the flour, baking powder, cayenne, paprika, salt, pepper and sugar. Add the sausage, corn, eggs, milk and thyme. Stir in the melted butter and combine well.
• In a large skillet over medium-high heat, add the canola oil and evenly coat the pan. Ladle 2 to 3 ounces of batter into the pan and shape into a mini pancake. Repeat to fill the pan. Cook for 2 minutes before flipping and cooking the other side. Repeat with remaining batter. Transfer to a serving platter and serve.

FLUFFY MAPLE BUTTERMILK PANCAKES

Steps:

• Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
• Whisk buttermilk, eggs, maple syrup, and butter together in another bowl. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
• Heat a large skillet over medium heat and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet and cook until bubbles appear on the surface, 3 to 4 minutes. Flip with a spatula and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.