Corn & Kielbasa Savory Pancakes

🧂 Ingredients

• 2 cups all purpose flour
• 2 tbsp sugar
• 1/8 tsp salt
• 2 large eggs
• 1.5 cups milk
• 1/3 cup melted butter

  (about 75 grams)
• 1 tbsp baking powder
• 1 tsp butter

  plus extra to serve
• 1/2 cup white onion

  (75 g) chopped
• 85 g kielbasa

  (3 oz) diced, plus extra for serving
• 1/2 cup fresh corn

  plus extra for serving
• Dijon mustard

  to serve (optional)
• sour cream

  to serve (optional)

Instructions

• 1 Before making the basic batter, melt the butter in a skillet over medium heat.
  Add the onions and cook for about 2-3 minutes, or until fragrant and
  translucent. Stir in the diced kielbasa and cook for an additional 2 minutes.
  Set aside to cool.
• 2 Preheat a griddle (if using) or skillet over medium heat.
• 3 Combine flour, salt, and sugar in a large bowl. Add the eggs, milk, and melted
  butter and mix thoroughly until well combined.
• 4 Stir in baking powder, taking care to get it thoroughly mixed into the batter.
  Let the batter stand for 5 minutes.
• 5 Add the cooked onion & kielbasa along with the corn to the basic batter,
  stirring until just combined.
• 6 Pour the batter onto the preheated griddle/pan (see note below about adding
  butter); I like to use about 1/2 cup of batter per pancake, but you can go
  bigger or smaller depending on your personal preferences. Cook until the bottom
  is browned, the edges are looking solid, and bubbles are coming up through the
  center of the pancake. Flip over and cook for an additional 2 minutes or so,
  then set aside to cool.
• 7 Serve with extra corn and sausage along with some Dijon mustard, sour cream, and
  melted butter.

Nutrition Info