Pecan pancakes with sausage patties and maple syrup

Method

1. In a large mixing bowl sift in the flour, baking powder, salt and ground cinnamon.

2. Break in the eggs and gradually beat in the milk and cream, making a smooth batter. Beat in the brown sugar, vanilla extract and ground pecan nuts.

3. Cover and rest for 1 hour in the refrigerator. Meanwhile, cut open the sausages, scrape out the sausage-meat and re-form it into 8 small patties.

4. Heat a little butter in a medium frying pan until melted. Pour in a ladleful of the pecan batter, tilting the pan to spread the batter evenly, and fry until set. Once set, flip over the pancake and fry for a further 1-2 minutes, then remove and keep warm. Repeat the process until all the batter has been used up.

5. Meanwhile, heat the vegetable oil in a large heavy-based frying pan. Add the sausage-meat patties and fry until browned on both sides and cooked through.

6. Serve the pecan pancakes with the sausage-meat patties and maple syrup

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Ingredients

250g plain flour
1 tbsp Baking powder
1 tsp Salt
1/2 tsp ground cinnamon
3 Eggs
300ml Milk
300ml single cream
3 tbsp brown sugar
1/2 tsp vanilla extract
100g Pecans, oasted and ground in a food processor
4 sausages
Butter, for frying
vegetable oil, for frying
maple syrup, to serve

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