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Hotcakes and sausage meal Recipe

American · Main course · 30 min total

A classic American breakfast featuring fluffy buttermilk hotcakes paired with savory breakfast sausages, perfect for a hearty start to the day.

Ingredients

• 1 1/2 cups all-purpose flour
• 3 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups buttermilk
• 1 large egg
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 8 breakfast sausage links
• Butter and maple syrup for serving

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk together buttermilk, egg, melted butter, and vanilla.
3. Pour wet ingredients into dry ingredients and stir until just combined (batter may be lumpy).
4. Heat a griddle or large nonstick skillet over medium heat and lightly grease with butter or oil.
5. For each hotcake, pour about 1/4 cup batter onto the griddle. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook until golden brown, about 1-2 minutes more. Keep warm.
6. Meanwhile, cook sausage links in a separate skillet over medium heat, turning occasionally, until browned and cooked through, about 8-10 minutes.
7. Serve hotcakes with butter and maple syrup alongside the sausages.

Tips

• For extra fluffy hotcakes, let the batter rest for 5 minutes before cooking.
• To keep hotcakes warm, place them on a baking sheet in a 200°F oven.
• Substitute buttermilk with 1 1/2 cups milk mixed with 1 1/2 tablespoons lemon juice if needed.

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