Rustic Cornmeal Pancakes Dappled with American Brea

Name: Rustic Cornmeal Pancakes Dappled with American Breakfast Sausage and Slicked with Maple Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups yellow cornmeal; 1/2 cup polenta; 1 1/2 cups boiling water; 3/4 cup all-purpose flour; 2 teaspoons baking powder; 1 tablespoon sugar; 3/4 teaspoon kosher salt; 1 cup milk; 1 large egg; 3 tablespoons butter, melted; 6 ounces American Breakfast Sausage (page 10); Butter or ghee (see page 71), for cooking the pancakes; Maple syrup, preferably grade B, for serving

Servings: persons

1 1/2 cups yellow cornmeal
1/2 cup polenta
1 1/2 cups boiling water
3/4 cup all-purpose flour
2 teaspoons baking powder
1 tablespoon sugar
3/4 teaspoon kosher salt
1 cup milk
1 large egg
3 tablespoons butter, melted
6 ounces American Breakfast Sausage (page 10)
Butter or ghee (see page 71), for cooking the pancakes
Maple syrup, preferably grade B, for serving

1
To make the pancake batter, place the cornmeal and polenta in a large bowl and slowly pour in the boiling water, whisking to mix it in as you go.
2
Set aside to soften the grains while preparing the remaining ingredients.
3
In a small bowl, combine the flour, baking powder, sugar, and salt and stir together with a fork.
4
Combine the milk and egg in another small bowl and whisk to mix.
5
Add the milk mixture and melted butter to the cornmeal mixture and whisk to mix.
6
Whisk in the flour mixture to make a thick, coarse batter.
7
Crumble the sausage and stir it into the batter.
8
Preheat the oven to 250F.
9
Generously grease a heavy, 8- to 9-inch skillet with the butter and warm it over medium-high heat.
10
Ladle about 1/2 cup of the batter into the skillet and cook until golden on the bottom, about 5 minutes.
11
Flip the cake with a spatula and continue cooking until golden on the second side, 2 to 3 minutes more.
12
Transfer to a baking sheet and place in the oven to keep warm.
13
Continue until all the batter is used.
14
Place a pancake or two on individual plates and drizzle maple syrup across the top.
15
Serve.

1120

kcal

Calories

104

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups yellow cornmeal, 1/2 cup polenta, 1 1/2 cups boiling water, 3/4 cup all-purpose flour, and more.

Yes, Rustic Cornmeal Pancakes Dappled with American Breakfast Sausage and Slicked with Maple Syrup falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rustic Cornmeal Pancakes Dappled with American Breakfast Sausage and Slicked with Maple Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions