Sausage Pancakes with Elderberry Balsamic

Elderberry and sausage is classic combination, and this recipe combines them in breakfast.  Instead of having the breakfast sausage on the side, the sausage is added to the pancakes like blueberries or bananas would be.  This recipe makes a nice savory pancake, and has a nice hint of sweetness from the Pastamore Elderberry Balsamic Vinegar.

Every time we release a new product, customers ask the best way to use them.  The easy response for the elderberry balsamic would be to toss it with fruit or to make a vinaigrette dressing.  However, sometimes being creative can make for some interesting meals.  Using this balsamic instead of a syrup offers a great flavor with substantially less sugar.

Ingredients:   Serves: 4-6

4 Tbsp - Pastamore Elderberry Balsamic Vinegar

1.5 cups - All-purpose flour
2 tsp - baking powder
1 tsp - baking soda
1.5 tsp - salt
1 tsp - brown sugar
1 1/3 cups - milk
1 - egg, beaten
2-3 Tbsp - butter, melted
.5 lb - breakfast sausage

Directions:
1.  Sift the all-purpose flour, baking soda, baking powder, salt, and brown sugar into a large mixing bowl.  Use a whisk to evenly mix the dry ingredients. 

2.  Push the dry ingredients away from the middle of the bowl to create a well, and add the milk and egg.  Lightly whisk until the ingredients have been thoroughly mixed.

3.  Place a medium-sized saucepan on the stove over medium-high heat.  Once the pan has become hot, add the breakfast sausage to the pan.  Break the sausage into marble sized pieces, and brown the sausage until it has been cooked all the way through.  Do not overcook the sausage because it will cook further inside of the pancake.

4.  Heat a griddle or cast-iron pan on the stove over medium-high heat (stove top temperatures will vary, and the heat may need to be reduced to medium).  A regular non-stick pan can be used for this recipe, but it will not give the same uniform, golden brown look you want.

4.  Once the pan is hot, spray with cooking spray (e.g. Pam).  Once the oil has become heated, pour a pancake sized amount of batter onto the griddle.  Do not overcrowd the pan, as you want the pancakes to be nice and round.  Add a small handful of sausage to the top of each pancake. 

5.  Turn the pancakes.  The telltale sign for when they need to be turned is that bubbles have risen to much of the top of the pancake.  You can also sneak a peek by picking up one side of a pancake with a spatula.  Do not rush the pancakes, and doing this will give them a more appealing look.

6.  Cook the pancakes until the second side is the same color as the first side.  Continue cooking the pancakes until half of the pancakes have been completed.  At this time, put the Pastamore Elderberry Balsamic Vinegar into a small saucepan.  Heat over medium/medium-high heat until the balsamic has been reduced by 1/4.  Continue cooking the rest of the pancakes.

7.  Serve the pancakes warm, and use a spoon to drizzle the reduced elderberry balsamic vinegar over the top of the pancakes.  Enjoy!