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Sausage Pancakes
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 eggs
2 cups sour milk
2 tablespoons vegetable oil
1 pound bulk pork sausage, cooked and drained
1-1/2 cups pancake syrup
In a bowl, combine the flour, baking powder, salt and baking soda. In another bowl, beat the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in sausage.
Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top of pancakes. Cook until second side is golden. Serve with syrup. Makes 6 servings.
Note: To sour milk, place 2 tablespoons white vinegar in a 2-cup measuring cup. Add milk to measure 2 cups.
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