Gluten free sausage pancake stack
Pancakes, award winning sausages, maple syrup and blueberries - gluten free too!
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 pack of Debbie and Andrew's Harrogate 97% Gluten Free Pork Sausages
- Butter for frying
- 100g Udi's gluten free flour
- 2 free range eggs
- 1 teaspoon cinnamon
- 200ml full milk
- Pinch of salt
- 25g Maple syrup
- 1 tablespoon of crème fraîche
Method
- In a bowl, whisk together eggs, milk and salt and slowly whisk in sifted cinnamon and flour to form a lovely thick pancake batter.
- Fry the debbie&andrew's Harrogate 97% Pork Sausages in a non stick large fry pan over a medium/high heat until lovely and golden. Set aside.
- Heat a knob of butter in the same non stick frying pan over a medium heat until sizzling. Add spoonfuls of batter to make the pancakes the size you like.
- Cook until bubbles start to form on the surface, then flip and cook the other side until golden brown.
- Layer sausages, pancakes, blueberries, crème fraîche and drizzle with maple syrup.
Serving suggestions
Serve hot.
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This recipe originated from the recipe section of debbieandandrew.co.uk
Details of suppliers of their products can be found on the debbie&andrew supplier page on Cookipedia and also on the stockist page on their website.
Many thanks to debbie&andrew's sausages for kindly giving Cookipedia permission to use the their recipes.
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https://www.cookipedia.co.uk/recipes_wiki/Gluten_free_sausage_pancake_stack