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Stuffed Pancakes with Brown Sugar & Honey Sausage, Caramelized Pears & Cinnamon Whipped Cream

BT Calgary | posted Monday, Jun 27th, 2016

Chef Mark McEwan’s 8th Avenue Stuffed Pancakes with Brown Sugar and Honey Sausage, Caramelized Pears and Cinnamon Whipped Cream.

Prep time: 30 minutes
Cook time: 30 minute
Serves: 6

Stuffed Pancakes with Brown Sugar & Honey Sausage, Caramelized Pears & Cinnamon Whipped Cream

Ingredients:

  • 1 package Johnsonville Brown Sugar and Honey Sausage- casing removed
  • 2 ripe pears, peeled , ¼ inch dice
  • 2 tbsp butter
  • 2 tbsp brown sugar
  • 1/2 cup water
  • 2 tsp white vinegar
  • ¼ tsp Kosher salt

For the Pancakes:

  • 2 cups All purpose flour
  • ½ cup white sugar
  • pinch of salt
  • 2 1/4 tbsp baking powder
  • ½ tsp baking soda
  • 2 eggs
  • 2 cups of milk
  • ¼ cup vegetable oil
  • 1 tsp pure vanilla extract

Cinnamon cream:

  • 1 cup 35 % cream
  • ¼ cup icing sugar
  • ½ tsp ground cinnamon
  • 1/8 tsp pure vanilla extract
  • pinch of salt

Preperation:

1. Sautee sausage meat until cook through, drain on paper towel and remove any excess oil from the pan.

2. Using the same pan on medium—high heat add the butter while until it starts to foam then add the pears and saute for approximately 2 – 3 minutes. Add the brown sugar and saute until the sugar caramelizes and the liquid becomes a thick syrup .Add the sausage back to the pan with the water, vinegar and salt and continue to simmer until the liquid is completely reduce. Place in a bowl and set aside for 10 minutes, then drain any residual liquid.

3. For the pancakes: Combine the dry and wet ingredients separately, then add the wet to the dry and mix to make a lumpy batter (do not over work). In a large non- stick skillet melt some butter and ladle approximately ¼ cup of batter and top with 2 tbsp of the sausage and pear compote in the centre of the pancake and cover that with more batter. When bubbles start to appear and the edges start to brown flip the pancakes to finish cooking. Approximately 2—3 minutes per side. Repeat until batter is finished.

4. Serve with maple syrup and a dollop of cinnamon cream.

5. For the cinnamon cream: Whip the cream with an electric mixer until thickened. Gradually whisk in remaining ingredients and whisk until stiff peaks form. Refrigerate until ready to use.

— Enjoy! —