Hotcakes & Sausage Recipe

Prepare dry ingredients

In a large mixing bowl whisk together the all-purpose flour, cornmeal, baking powder, baking soda, salt, and brown sugar until evenly combined.

Combine wet ingredients

In a separate bowl whisk the egg, buttermilk, melted cooled butter and molasses until smooth and uniform in color.

Mix batter

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula until just combined — a few small lumps are fine. Let the batter rest 5–10 minutes to hydrate the cornmeal and thicken slightly. If batter seems too thick, add up to 2 tablespoons more buttermilk; if too thin, add 1–2 tablespoons flour.

Heat pan

Place a nonstick or cast-iron skillet over medium heat and brush with a little vegetable oil or melted butter. Heat until shimmering and a drop of water sizzles on contact (about 3–4 minutes). Reduce heat to medium-low to prevent over-browning.

Cook pancakes

For each pancake, pour 1/4 cup batter onto the skillet and gently spread to an even round (about 3–4 inches). Cook until bubbles form across the surface and edges look set, 2–3 minutes. Flip and cook 1–2 minutes more until golden and cooked through. Transfer to a low oven (100–120°C / 210–250°F) to keep warm while you finish the rest.

Season pork

In a medium bowl combine the ground pork with crushed fennel seeds, brown sugar, maple syrup, salt, pepper, paprika and optional light molasses. Mix gently but thoroughly with your hands or a spoon until uniformly seasoned. Do not overwork.

Form patties (optional)

Divide the mixture into 6 small patties (about 2 ounces each) for shorter cook time or 4 larger patties for a heartier portion. Press a slight indentation into the center of each patty to prevent doming while cooking.

Cook sausages

Heat a skillet over medium heat and add the neutral oil. When shimmering, add the patties without crowding the pan. Cook 3–4 minutes per side for small patties (4–5 minutes for larger), until a deep golden crust forms and internal temperature reaches 160°F (71°C). If using a single large piece, adjust time accordingly. If excess fat accumulates, spoon off to prevent flare-ups. Remove cooked patties to a plate and tent loosely with foil to keep warm.

Deglaze for a glaze (optional)

If you like a sticky glaze on the sausages, after removing the patties lower heat to medium-low, add 1 tablespoon maple syrup and 1 teaspoon water to the pan, scraping up browned bits and swirling to create a glossy sauce. Return patties to the pan and spoon glaze over them for 30–60 seconds, then remove from heat.

Stack 2–3 hotcakes per plate, top with 1–2 sweet fennel sausage patties, place a small pat of butter on the hotcakes and drizzle with maple syrup. Sprinkle optional chopped parsley or chives and serve with lemon wedges on the side to brighten the flavors if desired.