- 2 cups (10 ounces) all-purpose flour (see note)
- 1 ½ tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 2 cups buttermilk
- ¼ cup sour cream
- 2 large eggs
- 3 tablespoons unsalted butter, melted and slightly cooled
- 2 teaspoons vanilla
- 2 teaspoons vegetable oil
- 2 pounds ground pork
- 1 tablespoon maple syrup
- 2 teaspoons salt
- 1 garlic clove, minced (optional)
- 1 teaspoon onion powder
- ½ teaspoon fennel seed
- ½ teaspoon pepper
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- 2 tablespoons mayonnaise
- 4 teaspoons vegetable oil (for frying)
- To keep pancakes warm before serving, adjust oven rack to middle position and pre-heat oven to 200° F. Spray wire rack set inside baking sheet with vegetable oil spray. Place in oven.
- Whisk flour, sugar, baking powder, baking soda, cinnamon, and salt together in medium bowl. In second medium bowl, whisk together buttermilk, sour cream, eggs, vanilla, and melted butter.
- Make well in center of dry ingredients and pour in wet ingredients; gently stir until just combined. For fluffy pancakes, batter should remain lumpy with few streaks of flour. Do not overmix. Allow batter to rest 10 minutes before cooking.
- Heat 1 teaspoon oil in 12-inch nonstick skillet or cast iron skillet over medium heat until shiny. Using paper towels, carefully wipe out oil, leaving thin film of oil on bottom and sides of pan.
- Using ¼ measuring cup, pour batter into pan in 2-3 places. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break; approximately 2 to 3 minutes. With a spatula, flip pancakes and continue to cook until second side in golden brown, 1 to 2 minutes longer. Serve pancakes immediately or transfer to wire rack in preheated oven. Repeat with remaining batter, using remaining oil as necessary.
- Serve with pure maple syrup or agave nectar. Garnish with chopped walnuts, lemon zest, and sweet butter.
Tip: Making Your Own Buttermilk
It's easy to make a very quick buttermilk substitute in less than 10 minutes to add tenderness and lighten your pancake batter.
1 scant c. milk (whole, 2%, or heavy cream)?
1 tablespoon lemon juice or white vinegar
- Combine the milk and lemon juice. Measure 1 scant cup of milk. Stir in 1 tablespoon of lemon juice or white vinegar.
- Let stand 5-10 minutes. Let the mixture stand at room temperature for 5-10 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits. (This substitute will not become as thick as regular buttermilk.)
Homemade Breakfast Sausage
To Make Ahead: The raw sausage patties can be refrigerated covered for up to one day or frozen for up to one month.
- In a large bowl, sprinkle the pork with syrup, mayonnaise, salt, garlic (if using), pepper, sage, thyme, and cayenne. Use your hands to gently fold the syrup, mayonnaise, salt, garlic (if using), pepper, sage, thyme, fennel, and cayenne into pork, then portion and shape mixture into sixteen 2-ounce patties.
- Heat 2 teaspoons oil in 12-inch nonstick skillet over medium heat until shiny. Add half of patties and cook until well browned on both sides, about 5 minutes per side. Transfer to paper towel-lined plate. Wipe out skillet and repeat process with remaining 2 teaspoons oil and remaining patties. Serve.
Tips for perfect patties:
- Use greased ¼-cup measure to form 16 patties of uniform size.
- Cover patties with plastic wrap and then flatten each with your palm.
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