Admittedly, I am not a huge breakfast eater during the week because I do not typically wake up hungry, but it is my husband’s favorite meal. So on the weekends, I am known to make a big breakfast to appease him as long as it’s post 9am. I frequent the Fort Worth Central Market and this week, David, who works at the butcher counter asked if I have ever tried their Blueberry Sausage…I had not and quite frankly it had never appealed to me. He insisted that I try it and inspired this recipe. This dish did not disappoint – it was absolutely delicious. The sausage mixed into the batter gave the pancakes such a rich flavor. Here are a few notes when cooking:
- Use caution making the blueberry reduction because if you leave it on too high of heat it will turn into kind of a sticky paste. I recommend a lower heat for a longer period of time and adding a little extra syrup at the end just before serving.
- The blueberry reduction is absolutely delicious and makes a wonderful presentation, but note that it is very sweet with the combo of the syrup and the natural sugars from the blueberries.
- I used my grandmother’s buttermilk pancake recipe for this dish because it is my favorite and cooks up the fluffiest pancakes. If this dish is a little too rich for your style just make these pancakes plain – they are amazing.
- The Blueberry Sausage is available at Central Market, however you could also sub in any breakfast sausage for this recipe and add some small or chopped blueberries.
Sausage Blueberry Pancakes with a Blueberry Maple Syrup ReductionAugust 6, 2017: Easy
A savory meets sweet breakfast treat.
- 2 Links Blueberry Sausage (or other breakfast sausage)
- 1 Cup Maple Syrup (divided into 3/4 and 1/4 cup)
- 3/4 Cup Blueberries and extra for garnish
- Buttermilk Pancake Batter:
- 1 Cup Sifted Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 2 Tablespoons Butter, melted
- 1 Large Egg
- 1 Cup plus 2 Tablespoons Buttermilk
- Step 1 Place 3/4 cup syrup and blueberries into a skillet and let simmer over medium low heat for 15 to 20 minutes.
- Step 2 Remove sausage from casing and brown in a skillet over medium high heat. Once cooked through, drain and set aside.
- Step 3 To make the pancake batter, sift the flour, salt and soda in a medium sized bowl. Drop in unbeaten egg. Add buttermillk and butter. Stir well. Preheat the griddle and allow the batter to sit a few minutes.
- Step 4 Just before cooking, fold the drained sausage into the pancake batter and mix well.
- Step 5 Cook until golden brown.
- Step 6 Just before serving, add the last 1/4 of syrup into the reduction mix.
- Step 7 Serve hot with melted butter and blue berry reduction or your syrup of choice. Garnish with fresh blueberries on top.