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Recipes

Sausage and Pancake Stack

Sausage And Pancake Stack

A comforting and indulgent breakfast stack, perfect for lazy weekends. Fluffy pancakes layered with juicy sausage patties, all drizzled with a spicy maple syrup kick.

Ingredients

Method

  1. In a mixing bowl, whisk together the flour, sugar, salt, and baking powder. No need to sieve – just whisk to combine.

  2. In a separate bowl, whisk together the eggs, milk, and melted butter.

  3. Pour the wet ingredients into the dry and whisk until smooth. Leave the batter to rest for 5–10 minutes.

  4. If using whole sausages, slice the casing lengthways and remove the skin. Shape the sausage meat into flat round patties, about the size of your pancakes.

  5. In a hot non-stick or cast-iron frying pan (no oil yet), cook the sausage patties over medium-high heat until golden and cooked through, about 3–4 minutes per side. Reserve the fat left in the pan to cook the pancakes.

  6. Reduce the heat to medium. Add a knob of butter to the sausage fat and let it melt. Pour in a ladle of batter for each pancake.

  7. Cook until you see bubbles forming on top and the edges start to firm – about 2 minutes. Flip and cook the other side until golden brown.

  8. Repeat with the remaining batter, adding a little more butter if needed.

  9. To serve, layer your stack: pancake, sausage patty, pancake, and repeat. Drizzle generously with hot maple syrup.