Taking that syrup-drenched pancake stack to the next level . . .
As a kid, my favorite breakfast was pancakes. Piles of fluffy, buttermilk pancakes drenched in (absolutely fake, from the log cabin bottle) maple syrup. Ten-year-old me could devour a stack of four or five in no time. No problem.
As an adult, I still love pancakes, but I can’t eat them like I used to. After a couple of bites, the intense sweetness becomes sickly, and I start craving something else—a contrasting flavor or texture—to balance it out. And then there’s the practical reality: I don’t have the time—or the desire—to spend ten minutes standing over a skillet flipping pancakes. It’s just not happening.
This Savory Sausage Skillet Pancake is my answer to all of that. It’s still light, fluffy, and sweet—things we all expect from a pancake, no matter how old we are—but I’ve taken it to the next level, enhancing it with cooked grains folded into the batter, along with wilted kale and sausage crumbles. The tender, nutty grains add pops of texture, while the sausage and kale add salty savory notes which are a welcome contrast to the sweet pancake. And—arguably the best part—this is ONE giant pancake, baked in a skillet frittata-style. No endless flipping required, and if you’re cooking for a crowd, everyone gets to sit down and enjoy their breakfast pancake together.
Light and fluffy, flecked with tender grains and juicy sausage, this Savory Sausage Skillet Pancake is sure to become a new breakfast favorite. Whether you’re making it for a weekend brunch or even indulging yourself with breakfast for dinner on a weeknight (there’s veggies in there, c’mon!), I hope you’ll enjoy!
Enjoy!
Savory Sausage Skillet Pancake
(Serves 8)
3 tablespoons vegetable oil, divided
½ pound breakfast sausage
2 packed cups thinly sliced kale ribbons
1 ¼ teaspoon Diamond Crystal kosher salt, divided
4 tablespoons butter, divided, plus more for serving
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
2 tablespoons brown sugar
2 eggs, lightly beaten
1 ½ cups buttermilk
1 ½ cup cooked wild rice or other mixed grains
Maple syrup for glazing and serving
Special equipment: 10- or 12-inch oven-safe skillet
Method
In a large (10 or 12-inch) oven-safe skillet, heat 1 tablespoon oil over medium heat. Crumble in sausage and cook over medium heat until no longer pink and just cooked through. Remove to a plate, leaving as much fat in the skillet as possible. Add 1 more tablespoon oil, kale, and ¼ teaspoon salt, and cook until tender. Add to the plate with the sausage. Cool and wipe out the skillet.
Preheat the oven to 375 degrees F.
Melt 2 tablespoons of butter in the microwave. In a small bowl, whisk together flour, baking powder, baking soda, and 1 tablespoon kosher salt until combined.
In a larger bowl, whisk together brown sugar and eggs until combined. Whisk in half the buttermilk and 2 tablespoons melted butter, then half of the flour mixture. Whisk in remaining buttermilk and the remaining flour mixture just until combined. Fold in cooked wild rice, sausage, and kale.
Heat remaining tablespoon oil and remaining 2 tablespoons butter in the large oven-safe skillet over medium-high. The butter will foam slightly as it heats; when it stops foaming, pour in pancake batter and immediately reduce the heat to medium.
Cook on the stove top just until the edges are set, 5-8 minutes, then transfer to the oven and bake until set in the center and a toothpick inserted in the center comes out with a moist crumb, 12-17 minutes. Remove from the oven and glaze with maple syrup. Serve warm with softened butter and more maple syrup.
Originally posted October 24, 2021.
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