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1
In a large nonstick saute pan over medium-high heat, brown the sausage while breaking it apart, for approximately 4 to 5 minutes.
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2
Remove the sausage from the pan to paper towels.
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3
Discard excess grease or keep 2 tablespoons for frying the pancakes.
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4
In a large bowl, combine the flour, sugar, salt, and baking powder.
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5
In another bowl, whisk together the buttermilk and egg yolks until smooth and velvety.
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6
Reserve the egg whites in a third bowl.
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7
Add buttermilk and egg yolks to the flour mixture.
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8
Stir with a spoon until well incorporated.
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9
Add the melted butter and stir until well incorporated.
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10
Using an electric hand mixer, beat the egg whites in a bowl until stiff peaks are formed, approximately 2 to 3 minutes.
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11
Fold the egg whites into the batter using a rubber spatula.
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12
Batter should be fluffy.
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13
In a large nonstick skillet over medium heat, add 2 tablespoons butter or 2 tablespoons of the reserved sausage fat.
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14
Working in batches, ladle the batter in the pan to form 4-inch pancakes.
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15
Sprinkle a heaping tablespoon of cooked sausage onto each pancake.
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16
Batter should puff up around sausage.
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17
Cook each pancake for 2 to 3 minutes then flip, cooking for an additional 2 to 3 minutes until nicely browned and cooked through.
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18
Repeat with remaining batter and sausage.
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19
Once finished, remove the pancakes from the pan onto a platter.
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20
Spread liberally with the Honey-Maple Butter and sprinkle with powdered sugar.
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21
Serve with maple syrup.
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22
Put the butter, honey, maple syrup, salt and cinnamon into a bowl.
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23
Mix well with a wooden spoon until well incorporated.
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24
Set aside until ready to use.
