Apples and sausage, to my mind, are autumn foods. So I was confused when I saw them in a Father's Day breakfast recipe for pancakes this summer. Despite the seasonal incongruity, I made them. My husband says he loves them and, because I reminded him of them when I asked his opinion just now, he's after me to make them again soon. He said they are filling and good on a cold day.
Add maple syrup and finish the trifecta of fall flavors!
SAUSAGE AND APPLE PANCAKES
2 medium sweet Italian turkey sausages (precooked), each cut into chunks
1 apple, peeled and cored
1 1/4 cups all-purpose or white whole-wheat flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoons salt
1 cup milk
2 tablespoons canola or vegetable oil
Place a heat-proof plate or platter in the oven. Preheat oven to 200 degrees F.
Place the sausages and apple in a food processor and pulse until coarsely ground. Transfer to a large nonstick skillet over medium-high heat. Saute until the sausage is lightly browned, about 5 minutes. Remove the pan from the heat and set aside.
In a medium bowl, mix together the flour, sugar, baking powder and salt. Set aside.
In another medium bowl or glass measuring cup, whisk together the milk, egg and oil. Add the milk mixture to the dry ingredients and mix until just combined. The batter should be mostly smooth.
Add the sausage and apple mixture to the batter and mix until evenly distributed through the batter.
Rinse and dry the skillet, then lightly coat it with cooking spray. Return the skillet to the burner over medium heat. When the skillet is hot (a drop of water should immediately sizzle away), spoon about 1/4 cup of batter into the skillet for each pancake. Make 2 or 3 pancakes at a time.
When the edges of the pancakes show bubbles, use a spatula to flip and cook another 1 to 2 minutes, or until lightly browned on both sides. Transfer the finished pancakes to the platter in the oven and repeat with remaining ingredients. Add a light coat of cooking spray to the pan between batches.
Serve pancakes with warm maple syrup.
Credit: Associated Press
Garnishing trick: Cut a not-too-thin slice from an unpeeled orange. Cut through the peel to the center of the slice, but not all the way across. Twist the slice and stand it up on the plate. Tuck a leaf or two of fresh mint beside it.