Sausage Pancake Sandwiches

SERVINGS

12

PREP TIME

15 min

TOTAL TIME

40 min

GLUTEN FREE

NO



Make breakfast special with these sweet and savory sandwiches. Little pancakes are layered with Jones breakfast sausage and a cherry cream cheese filling.


ingredients
2 (7 oz) packages Jones Dairy Farm Golden Brown All Natural Sausage Patties

For the Pancakes:

2 tablespoons unsalted butter
1 cup all-purpose flour
1/3 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/4 teaspoon fine sea salt
1 large egg


For the Filling:

4 ounces cream cheese, softened
1/4 cup cherry preserves
2 tablespoons confectioner's sugar
Pinch chili powder
DIRECTIONS
Cook sausage according to package directions and set aside.

For the Pancakes:

In small bowl, microwave butter for 40 seconds or until melted. Set aside to cool.

In large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and sea salt. Set aside. In small mixing bowl, whisk together buttermilk and egg. Keep whisking while adding butter, mixing until well blended. Pour wet ingredients into dry ingredients and whisk until well blended.

Heat nonstick skillet over medium to medium-high heat. Portion out batter with small (#40) cookie scoop, trying to keep pancakes around same size as sausage patties. Once edges are set and top is bubbly, flip to brown on other side. Remove from pan when both sides are lightly browned. Keep pancakes warm on plate in 200˚F oven while waiting to assemble.

For the Filling:

In large mixing bowl, combine filling ingredients and beat with hand mixer until well blended. Set aside.

To Assemble:

Spread some filling on top of pancake. Top with sausage patty. Spread filling on one side of another pancake, then lay filling side down on top of sausage to create sandwich.

Ingredients

Directions

2 (7 oz) packages Jones Dairy Farm Golden Brown All Natural Sausage Patties

For the Pancakes:

2 tablespoons unsalted butter
1 cup all-purpose flour
1/3 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/4 teaspoon fine sea salt
1 large egg


For the Filling:

4 ounces cream cheese, softened
1/4 cup cherry preserves
2 tablespoons confectioner's sugar
Pinch chili powder
Cook sausage according to package directions and set aside.

For the Pancakes:

In small bowl, microwave butter for 40 seconds or until melted. Set aside to cool.

In large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and sea salt. Set aside. In small mixing bowl, whisk together buttermilk and egg. Keep whisking while adding butter, mixing until well blended. Pour wet ingredients into dry ingredients and whisk until well blended.

Heat nonstick skillet over medium to medium-high heat. Portion out batter with small (#40) cookie scoop, trying to keep pancakes around same size as sausage patties. Once edges are set and top is bubbly, flip to brown on other side. Remove from pan when both sides are lightly browned. Keep pancakes warm on plate in 200˚F oven while waiting to assemble.

For the Filling:

In large mixing bowl, combine filling ingredients and beat with hand mixer until well blended. Set aside.

To Assemble:

Spread some filling on top of pancake. Top with sausage patty. Spread filling on one side of another pancake, then lay filling side down on top of sausage to create sandwich.