I’m all about using leftovers to create new and exciting dishes – especially when the ingredients have been so kindly donated by two amazing companies! With 2 links of grilled Apple, Sage & Pork leftover from Corridor Sausage and one of my newfound favorite jams, Blackberry Ginger, from Slow Jams I started the brainstorm what to create next.
This time I thought I would shoot for a breakfast recipe – and holy cats – this combination will blow your mind!
First, you’ll need to get your Jam Infused Maple Syrup on the stove. I used about 1 cup of maple syrup and added approximately 1/2 cup of Slow Jams Blackberry Ginger Jam.
Stir it up and let this simmer on low to medium heat until you are ready to serve it.
Next, you’ll want to prepare your pancake batter. Here is what you’ll need:
1 1/2 c. flour
2 1/2 tsp. baking powder
1 tsp. salt
1 tbs. sugar
1 egg beaten
3 tbs. melted butter
1 cup milk
breakfast sausage, cooked & crumbled
Combine flour, baking powder, salt and sugar in a medium bowl, whisk to combine. Add egg & butter, stir lightly. Add milk and whisk just until everything is mixed.
Heat butter in your pan over medium heat. Scoop batter onto pan. Sprinkle sausage on top, before flipping. Brown both sides and serve, topped with butter.
Get ready to top your pancakes with the amazing Jam Infused Maple Syrup!
Can you say……’Hello, delicious’!?!?
Trust me when I tell you that these pancakes were the perfect harmony of sweet and savory. The Jam Infused Maple Syrup had just the right amount of sweetness to balance the savory kick the Apple, Sage & Pork sausage added. This pancake recipe creates almost biscuit-like pancakes – and when they mix with the butter & syrup – look out!!!
Next time you’re at Eastern Market be sure to check out Corridor Sausage & Slow Jams and to pick up some of their delicious offerings. I can guarantee that a variety of the sausage flavors and sweet jams would create amazing variations on this dish!