Recipes
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
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200g plain flour
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30g caster sugar
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6g sea salt (roughly 1 tsp – crush between your fingers)
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12g baking powder (just under 1 tbsp)
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2 medium British free-range eggs
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250ml whole milk (or semi-skimmed if preferred)
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30g unsalted butter, melted (plus extra for the pan)
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400–500g British sausage meat or high-quality sausages (e.g. Cumberland, Lincolnshire, or spicy pork)
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Maple syrup (we used Hot Maple Syrup from Grandma’s for a spicy kick. Any syrup will work).
Method
In a mixing bowl, whisk together the flour, sugar, salt, and baking powder. No need to sieve – just whisk to combine.
In a separate bowl, whisk together the eggs, milk, and melted butter.
Pour the wet ingredients into the dry and whisk until smooth. Leave the batter to rest for 5–10 minutes.
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.
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.
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.
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.
Repeat with the remaining batter, adding a little more butter if needed.
To serve, layer your stack: pancake, sausage patty, pancake, and repeat. Drizzle generously with hot maple syrup.