Sausage Dipped Pancakes – A Savory-Sweet Breakfast Stack

Instructions:

1. Cook the sausage:
   In a skillet over medium heat, cook and crumble the sausage until fully browned. Drain excess grease, then stir in the shredded cheese until melted. Set aside.
2. Mix dry ingredients:
   In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
3. Mix wet ingredients:
   In a separate bowl, whisk milk, egg, and melted butter. Pour into the dry mixture and stir just until combined; some lumps are fine.
4. Prepare the pancakes:
   Heat a nonstick skillet or griddle over medium heat and lightly grease with butter. Spoon about 2 tablespoons of batter onto the skillet, place a heaping tablespoon of the sausage mixture in the center, then top with another spoonful of batter to cover.
5. Cook:
   Cook for 2–3 minutes until bubbles form and edges look set. Flip carefully and cook another 2–3 minutes until golden brown and cooked through.
6. Repeat:
   Continue with remaining batter and sausage filling.
7. Serve:
   Serve warm with butter and a generous pour of maple syrup.

Variations:

• Swap breakfast sausage for crumbled bacon or diced ham.
• Add a pinch of cayenne pepper or smoked paprika to the batter for a little heat.
• Try pepper jack cheese for a spicier, more flavorful filling.

Tips:

• Keep pancakes warm in a 200°F (93°C) oven while cooking in batches.
• Use a cookie scoop for even batter portions.
• Make the sausage-cheese mixture ahead and store in the fridge for up to 2 days.