Recipes
Cowtown Stuffed Griddle Cakes
Prepare for a stampede to the table when these pancakes are on the menu. Stuffed with our Brown Sugar & Honey Flavour Sausage and then topped with decadent cinnamon whipped cream, they’re sweet and savoury and all kinds of awesome.
30
min30
min6
What You Need
1
pkg.
(13.23 ounces / 375g) Johnsonville Brown Sugar & Honey Flavoured Breakfast Links, casings removed
2
ripe pears, peeled, 1/4 inch dice
2
tbsp
butter
2
tbsp
brown sugar
1/2
cup
water
2
tsp
white vinegar
1/4
tsp
Kosher salt
2
cups
all-purpose flour
1/2
cup
white sugar
1
tsp
pure vanilla extract
2 1/4
tbsp
baking powder
1/2
tsp
baking soda
2
eggs
2
cups
milk
1/4
cup
vegetable oil
1
cup
35% cream
1/4
cup
icing sugar
1/2
tsp
ground cinnamon
1/8
tsp
pure vanilla extract
Preparation
- Whip the cream with an electric mixer until thickened. Gradually add in remaining ingredients and whisk until stiff peaks form. Refrigerate until ready to use.
- Sautee sausage until cooked through, drain on paper towel and remove any excess oil from the pan.
- Using the same pan on medium-high heat, add the butter. When it starts to foam, add the pears and sauté for approximately 2 to 3 minutes. Add the brown sugar and sauté until the sugar caramelizes and the liquid becomes a thick syrup. Add the sausage back to the pan with the water, vinegar and salt and continue to simmer until the liquid is completely reduced. Place in a bowl and set aside for 10 minutes, then drain any residual liquid.
- Combine the dry and wet ingredients separately, then add the wet to the dry and mix to make a lumpy batter (do not overwork). Melt some butter in a large non-stick skillet. Ladle into it ¼ cup of batter, place 2 tbsp of the sausage and pear compote in the center of the pancake and then cover that with more batter. When bubbles start to appear and the edges start to brown flip the pancakes to finish cooking, approximately 2 to 3 minutes per side. Repeat until batter is finished.
- Serve with maple syrup and a dollop of cinnamon cream.
