Pancakes with Maple spiced breakfast sausage
Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski
Maple spice breakfast sausage
1 pound ground pork
1 1⁄2 teaspoons coarse salt
1 teaspoon ground fennel
1⁄2 teaspoon ground sage
1⁄2 teaspoon thyme
1⁄2 teaspoon cayenne paper
1⁄4 teaspoon freshly ground black pepper
1 clove garlic, minced
1⁄2 cup maple syrup
Canola oil, for frying
Multigrain pancake mix
2 cups whole wheat flour
1 cup all-purpose flour
1 1⁄2 cups quick oats, pulsed in food processor
1⁄2 cup ground flax
1⁄2 cup wheat bran
1⁄2 cup brown sugar
1⁄4 cup baking powder
2 teaspoons coarse salt
Multigrain pancake batter
1 1⁄2 cups multigrain pancake mix
1 1⁄2 cups milk
1 egg
2 tablespoons butter, melted
Butter for cooking
For pancake mix, stir together all ingredients to combine well. Store in a large container for up to 3 months.
To make pancake batter, in large bowl, place pancake mix. In medium bowl, mix together milk, egg and melted butter. Add milk mixture to dry mixture and stir until just combined; batter will be lumpy.
Heat butter in a nonstick frying pan to medium heat and drop 1⁄4 cup portions of batter into pan. Fry each pancake for about 1-2 minutes each side or until puffed and golden. Makes 12-15 pancakes.
For sausages, in large bowl, place all ingredients, except for canola oil, and mix well. Form into patties measuring 1⁄4 cup. Makes 10-12 patties. Refrigerate until ready to fry. In a nonstick pan over medium heat with 1 tablespoon canola oil, fry each side of patty for 3-5 minutes or until no longer pink in centre. Serves 6.
