Recipe: Sausage & Red Onion Savoury Pancakes

savoury pancakes sausage

Josh and I eat pancakes quite often, it’s something we like doing for breakfast at the weekends. We try all sorts of toppings but Josh usually has bacon & syrup and I go for banana.

The downside of having pancakes so often is that Pancake Day loses it’s novelty. We still wanted to have pancakes, obviously, so we started thinking of something we could make which would be different.

We wanted a pancake we could have for dinner, so we narrowed it down to savoury pancakes. I don’t like bacon with pancakes, so that wasn’t an option.

Then Josh had an idea. Pancake batter is just like yorkshire pudding batter, right? Why not do pancakes toad in the hole style? And thus, this concoction was born. It may sound weird, but I promise you it’s really really good.

Ingredients | Makes 4 Pancakes | Takes 30 mins

  • 3 sausages worth of sausage meat
  • 3 eggs, yolks and whites separated
  • 1 red onion
  • 500ml cider
  • 100ml milk
  • 180g self raising flour
  • salt & pepper
  • olive oil
  • butter
  • beef stock cube
  • whole grain mustard

Method

  1. Chop onions into thin strips, like rainbows.
  2. Fry the onion in a frying pan with oil on medium heat until softened, around 5 minutes.
  3. Add the sausage meat, break into small chunks with spoon.
  4. Fry until browned on all sides.
  5. Remove the onions and sausage from the pan and set to one side.
  6. Meanwhile, in same frying pan add 200ml cider, scrape the bottom of the pan and allow to reduce on low heat for 10 minutes or so.
  7. Whilst that is reducing whisk egg whites until they form stiff peaks. 
  8. In a bowl mix the flour (sifted), salt and egg yolks.
  9. Add milk and 100ml of your cider, mix until smooth.
  10. Add your whisked egg whites a little at a time, fold in to keep as much air as possible.
  11. Add the stock cube, mustard and the rest of cider to the frying pan, season with salt & pepper.
  12. Reduce gravy until your preferred consistency.
  13. Meanwhile , heat up a smaller frying pan, add a little butter and allow to melt.
  14. When frying pan is hot enough, add a ladle and a half of pancake mix, top with a good handful of your sausage and onion mixture.
  15. Fry for around 1-2 minutes, making sure pancake doesn’t stick to the pan.
  16. Flip and cook for another minute or so until browned nicely on both sides.
  17. Repeat until you have 4 pancakes.
  18. Serve topped with gravy.

 

What’s your go-to pancake topping? Let us know!

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  • My favourite bit in this is ‘into thin strips like rainbows’ perfect way to visualise it!

    • Jess & Josh Cook

      Hehehe, its what Josh always says: “make sure you slice them into rainbows!”