Sunday, March 24, 2013

Sausage and Blueberry Pancakes

It is Sunday already.  I love to share brunch ideas on Sunday for a warm special breakfast meal for your family.  Today how does making your own breakfast sausage and blueberry pancakes sound?

Homemade Breakfast Sausage

2 pounds ground pork (you may substitute ground turkey)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoons sage
1 teaspoons thyme
¼  teaspoon rosemary
1 tablespoon brown sugar
½ teaspoon nutmeg
½ teaspoon cayenne pepper
½ teaspoon red pepper flakes (optional)

Mix all ingredients together with your hands.  Form into patties and fry about 4 minutes on each side or until done.

Keeps in the refrigerator for a week.

You can also fry them and freeze the patties and just heat and serve as you need them.

Play around with the pepper flakes or the cayenne until it suits your taste or leave out if you don’t like heat.  

Blueberry Pancakes

1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup plain Greek yogurt
1 tablespoon honey
1 teaspoon vanilla 
2 large eggs
3 tablespoons milk or buttermilk
1 cup blueberries

1 cup strawberries
1 cup maple syrup
1/4 teaspoon pure vanilla extract

In large bowl whisk together flour, baking powder, and baking soda; set aside. In a separate medium bowl, beat Greek yogurt, eggs, honey, vanilla, and milk until smooth and well combined. Add wet ingredients to flour mixture and mix together. The batter will be very thick; consistency will vary based on which yogurt you used.  If you find that it is too thick (almost paste like), you can add in a teaspoon or two of milk until it is smooth, but still thick. Next, gently fold in berries with a wooden spoon.

Lightly coat a large  skillet or griddle with butter and place over medium heat. Drop batter by using a 1/4 cup measuring cup onto skillet so all the pancakes will be the same size. You may need to use a spoon to spread out the batter just a tiny bit, as pancake batter will be thick and you’ll want them to cook thoroughly. It’s very important to cook until bubbles appear on top and the edges are well cooked; this is thick batter so you want to ensure even cooking. Flip cakes and cook until golden brown on underside, 2 minutes.  Repeat with more melted butter or cooking spray and remaining batter.

To make the syrup, place maple syrup, strawberries, and vanilla in a saucepan over medium heat. Wait until mixture begins to simmer and boil, and stir every few minutes. Once mixture begins to breakdown and strawberries cook down about 5 minutes, remove from heat and serve warm immediately.  You may refrigerate this and use for another day.

You may wish to double this recipe if your family likes pancakes.  You may also freeze any left overs for another morning.  Just microwave them until they are hot.  

Hope you have a good breakfast with your family.  Have a great Sunday,  be happy and may God bless you and yours.  

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