Stuffed Corn Pancakes
Submitted by: Robert Bosley
Buttermilk pancakes made with cornmeal & flour (flavored with almond extract, if desired) are served with sausage & cheese or with fruit & whipped cream.
Ingredients
- 3/4 cup fine cornmeal or flour
- 1/4 cup flour
- 1 1/4 cup buttermilk
- 1 tsp sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp almond extract, optional
- 1/4 tsp vanilla
- 1 large egg
- 8-12 patties of pork sausage
- 4-6 slices American cheese
- Vegetable oil for cooking
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Method
In a mixing bowl, whisk together all ingredients except sausage, cheese and vegetable oil. Let stand for 5 minutes. In a skillet, add vegetable oil and heat over medium heat. Take 1/4 cup scoop of batter and place into heated skillet. Cook until golden brown on both sides. Serve the pancakes between cheese slices and sausage patties.
Notes: If American cheese is not used a Colby Jack cheese can be used. OR fruit from canned pie filling can be substituted for the cheese and sausage. Sprinkle with powdered sugar and top with whipped cream, if fruit is used.
Number of Servings: 4-6 servings
Submitted by: Robert Bosley ( See all of Robert Bosley Recipes )
