A Filling Breakfast

Yet another recipe I made back in October with my apples. This breakfast is time consuming because you have to brown the sausage, then shred the apples, then make the syrup and pancakes. I guess you could save time by having already-browned sausage, but you don't want to prepare the apples until you are ready to use them. I was impressed by the syrup. Normally, I don't eat toppings with my pancakes. This syrup, although optional, tastes good.

And today is the last day I register for classes, ever. None of them sound fun except maybe oceanography because we are going to the Bahamas for spring break. No video classes though because I took them all already :(

Yes, I voted. Stop asking me haha

Apple Sausage Pancakes with Cider Syrup



1/2 lb. bulk pork sausage
2/3 cup flour
2 Tbsp sugar
1 1/2 tsp baking powder
1/8 tsp salt
1/2 tsp cinnamon
1 egg
1/2 cup milk
2 Tbsp oil
1/2 cup shredded, peeled apples

Syrup
1/4 cup sugar
1 1/2 tsp cornstarch
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
1/2 cup apple cider
1 1/2 tsp lemon juice
1 Tbsp butter

1. In a skillet, cook sausage until no longer pink. Drain grease and set aside.

2. In a bowl, combine flour, sugar, baking powder, salt, and cinnamon. Beat in egg, milk, and oil until just moistened. Fold in apples and sausage. Pour batter by 1/4 cupfuls into hot skillet or griddle. When the top bubbles and the bottom is brown, flip and cook until bottom is brown. Repeat until batter is gone.

3. Meanwhile, for syrup: combine sugar, cornstarch, and spices in a small saucepan. Gradually stir in cider and lemon juice until smooth. Bring to a boil and stir for 2 minutes or until thickened. Remove from heat and stir in butter until melted. Serve warm with pancakes.

Makes 12 pancakes.

Source: Taste of Home's Quick Cooking Magazine, Sept./Oct. 2001 p. 12