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1
For the sausage: Begin by browning the sausage in a pan over medium heat.
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2
Stir in the Thai chili garlic sauce and brown sugar and cook for 10 to 15 more minutes.
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3
Remove from the pan and set on paper towels to drain.
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4
For the pancakes: Mix the flour and sugar together.
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5
Whisk in the milk, oil and eggs.
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6
Add the food dye and extracts and mix well.
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7
Core the apples and remove any seeds, then slice in round slices.
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8
Heat a griddle to 300 degrees F. Drop batter by spoonfuls onto the griddle.
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9
When bubbles begin to appear on top of the pancakes, add an apple slice to the top of each pancake, then flip.
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10
Cook until both the apple slice and the pancake have browned, an additional 1 to 2 minutes.
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11
Then remove, placing the pancakes apple-side up on wax paper to cool.
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12
Stack them this way (upside down!)
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13
to display the fresh apple.
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14
Repeat with remaining ingredients.
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15
Place a stack of pancakes on a plate and spoon warm crumbled sausage over the top, then drizzle with maple syrup and serve.
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16
A viewer or guest of the show, who may not be a professional cook, provided this recipe.
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17
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
