Corn and Sausage Griddle Cakes with Honey Butter

September 23, 2013

Griddle cakes are really just pancakes, but somehow calling them griddle cakes makes them sound even more warm and comforting. This weekend I made these corn and sausage griddle cakes and they were a huge hit with my family. They had a slightly crunchy texture thanks to the cornmeal, and the addition of sausage and cayenne powder gave them a little kick. Topped with a drizzle of salty-and-sweet honey butter, these cakes made for a perfect breakfast on a cozy Saturday morning. 

Corn and Sausage Griddle Cakes
6 tablespoons unsalted butter 
¾ cup breakfast sausage, casings removed
1½ cups fresh or frozen corn kernels, thawed if frozen
1 cup yellow cornmeal 
½ cup whole wheat flour
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon freshly cracked pepper 
½ teaspoon baking soda 
¼ teaspoon baking powder
pinch of cayenne pepper
1¼ cups buttermilk
2 large eggs

Melt butter in a small saucepan over medium heat, then spoon milk solids from the surface and throw them away. Pour the clarified butter into a glass measuring cup and set aside. 

Cook sausage in a large heavy nonstick skillet over medium heat, breaking it up into small pieces as it's cooked through, about 8 minutes. Use a slotted spoon to transfer sausage to a bowl, then add corn to the same skillet (don't clean or wipe the skillet). Stirring often, cook the corn until it's slightly browned, about 5-6 minutes. Remove corn and add it to the bowl with the sausage. Wipe the skillet clean and set aside.

Whisk the cornmeal and the next 7 ingredients in a medium bowl; in a separate large bowl whisk the buttermilk and eggs. Add the dry ingredients to the wet ingredients and whisk until combined, then fold in the sausage and corn. 

Heat 1 tablespoon of the clarified butter in the corn and sausage skillet, and working in batches, add the batter by the tablespoon. Add more clarified butter between batches. Cook cakes until they're golden and brown, about 2-3 minutes, then flip and cook an additional 1-2 minutes longer. Transfer to paper towels to drain. 

To make the honey butter, melt ½ cup butter (1 stick) butter in a small saucepan over low heat. Once melted, whisk in ½ cup honey honey. Serve the warm honey butter over the griddle cakes.

photo by Angelica Golden

6 comments:

  1. Angel, these look fab! I know ur family appreciates the variety of great meals u provide. Im good for eggs, sausage, and toast...PICK IT UP!

    ReplyDelete
    Replies
    1. Ha! We've had eggs, sausage & toast many-a-mornings too.

      Delete

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xo,
Angelica

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