Light and Fluffy Pancakes with Chinese Sausage

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Pancakes? Sausage? Why decide? This clever and inventive recipe, dreamed up by Jenn Louis (the culinary genius who brought you the stromboli in the pizza chapter), allows you to enjoy them in one fluffy, sweet-and-savory form. When making these pancakes, you place the sausage on the hot griddle and then pour the batter right over it, so that the sausage cooks right into the pancakes. These pancakes feature Chinese sausage, which is already cured, so all you have to do is sear the slices before you pour the batter over them. The result? Tender, fluffy pancakes, studded with savory sausage, which will make you a brunch superstar. 

Makes 8 large pancakes

Recipe from Baking With Steel

260 grams (2 cups) all-purpose flour

36 grams (3 tablespoons) granulated sugar

4 grams (1 teaspoon) kosher salt

24 grams (2 tablespoons) baking powder

2 large eggs, separated

55 grams (1⁄4 cup) unsalted butter, melted

397 grams (1 3⁄4 cup) whole milk

vegetable oil

8 links of Chinese sausage, sliced into 1/2 –inch rounds (see Note)

To serve: Butter and maple syrup, to taste 

 

Directions

  1. Whisk together the flour, sugar, salt and baking powder in a large bowl. Set aside. 
  2. In a separate large bowl, or in a stand mixer fitted with the whisk attachment, beat the egg whites until stiff peaks form. Set aside. 
  3. Stir in the egg yolks, melted butter, and milk to the flour mixture, then use a spatula to fold in the whipped egg whites. 
  4. Position your Baking Steel Griddle on the stovetop. Preheat on medium high heat for about 10-15 minutes for a surface temperature of 300-350 degrees F. You can test the surface by sprinkling a drop or two of vegetable oil on top of the surface; it should immediately begin sizzling. 
  5. Pour a teaspoon or so of vegetable oil on the Griddle, then place a small handful of sliced Chinese sausage on the hot surface. Since the sausages are already cured, you don’t have to worry about cooking them through.
  6. Pour ½ cup of the pancake batter over the sausage and let cook until bubbles form on top of the pancake and the sides start to cook, about 3 minutes. Flip the pancake to finish cooking, then repeat with the remaining sausage and batter. If at any point the pan becomes dry, add a small drizzle of oil to the Steel.
  7. Serve immediately, with butter and maple syrup.

 

Extra credit: What is Chinese sausage? Jenn uses a type of Chinese sausage called Lap xuong, which are small-link marinated, smoked pork sausages with an assertive, fatty flavor. 

If you are unable to find Chinese sausage where you live, you can make these pancakes with small slices of your favorite sausage, cooked and cooled (or you can use a pre-cooked variety).

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