Pecan Pancakes With Sausage Patties And Maple Syrup

Recipe Ingredients

2 cups	125g / 4.4oz	Flour
3/4 cup	109g / 3.8oz	Toasted and chopped pecans
1 tablespoon	15ml	Baking soda
3 tablespoons	45ml	Brown sugar
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Cinnamon
3		Eggs
1/2 teaspoon	2.5ml	Pure vanilla extract
		Buttermilk - up to 3 cups
		Vegetable oil - for griddle
4		Sausage patties
		(such as boar, venison or duck)
		Garnish
1/2 cup	73g / 2.6oz	Toasted and chopped pecans
		Pure maple syrup

Recipe Instructions

In a mixing bowl combine flour, 3/4 cup pecans, baking soda, brown sugar, salt and cinnamon. Whisk in eggs, vanilla and enough buttermilk to make a thick but pourable batter.

Heat a griddle over medium heat and brush lightly with oil. Cook sausage on first side, turn over and push to back part of griddle to finish cooking. Drop pancake batter by 1/4-cupfuls onto griddle and cook until little bubbles that form on top begin to pop. Turn and cook until second side is golden brown. Remove pancakes and keep warm while you prepare pancakes with remaining batter.

Pile up 4 tall stacks of pancakes, lay sausage next to them, top with some remaining pecans and drizzle on syrup.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-082 broadcast 10-07-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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