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1
In a large mixing bowl, whisk together the food coloring, eggs, salt and sugar until well mixed, about 1 minute.
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2
Add the milk and oil and mix well for another minute.
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3
In a medium mixing bowl, mix together the flour and baking powder.
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4
Slowly add it to the wet ingredients, a little at a time, stirring gently after each addition.
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5
Once all the dry ingredients have been added, stir a few more times to combine, but do not overmix.
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6
It's okay to have a few small lumps.
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7
Refrigerate the batter for at least 2 hours, but it's best to let it sit overnight.
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8
Preheat griddle to medium-high.
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9
Spoon about 3 tablespoons of batter per pancake onto the grill.
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10
Cook on one side until bubbles appear and the edges are dry, about 2 minutes.
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11
Flip the pancakes and cook on the other side until the bottom is golden brown, about 1 1/2 minutes.
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12
Remove the pancakes to a plate and place in the oven or warmer to keep them warm.
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13
Repeat to make 8 pancakes
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14
Place the buffalo sausages on the griddle and cook until no longer pink in the middle, turning as they cook so that they brown evenly, about 3 minutes.
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15
If it's cooked too long, buffalo sausage gets very dry.
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16
Place a buffalo sausages on top of each pancakes.
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17
Roll the pancake around the sausage.
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18
Top with Tally's Homemade Syrup.
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19
*Buffalo sausage can be found in specialty food stores in the frozen section, or ordered through special mail-order businesses online.
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20
2 quarts water
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21
1 teaspoon salt
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22
6 pounds sugar
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23
2 cups corn syrup
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24
2 tablespoons maple flavoring
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25
In a large saucepan, combine the water, salt, sugar and corn syrup.
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26
Place on the stove over medium-high heat and bring to a slow boil.
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27
Continue boiling at medium heat for about 1 1/2 hours until the syrup turns amber-colored.
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28
Remove the syrup from the heat and add the maple flavoring.
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29
Ladle over the pancakes.
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30
The syrup is best served warmit can be reheated on the stove or in the microwave.
