High On The Hog Recipe

Mix dry ingredients

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

Combine wet ingredients

In a separate bowl or large measuring cup whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth and homogenous.

Make the batter

Create a well in the center of the dry ingredients and pour in the wet ingredients. Gently fold with a spatula or whisk until just combined — a few small lumps are fine. Do not overmix. Let the batter rest 5–10 minutes to thicken slightly.

While the batter rests, cook the sausages. Heat a 12-inch skillet or cast-iron pan over medium heat. Add 1 tablespoon of butter and let it melt. Place the four breakfast sausages in the pan, spacing them apart. Cook for 10–12 minutes, turning every 2–3 minutes so they brown evenly and reach an internal temperature of 160°F (71°C) for pork sausages. If sausages are skinny, reduce time to 8–10 minutes. Transfer cooked sausages to a plate and keep warm tented with foil.

Wipe the sausage pan lightly with a paper towel if necessary. Heat the skillet over medium-low to medium heat and add the remaining 1 tablespoon of butter, swirling to coat. For each pancake, pour about 1/3 cup of batter into the pan (adjust to make 6–8 pancakes total depending on desired size).

Cook the pancakes 2–3 minutes on the first side, until bubbles form on the surface and the edges look set. Flip with a spatula and cook 1–2 minutes more until golden brown and cooked through. Adjust heat as needed to prevent burning. Transfer finished pancakes to a warm plate and loosely tent with foil while you finish the rest.

If making a tall stack, you can briefly warm the cooked sausages in the oven at 200°F (95°C) for 5–10 minutes while finishing pancakes so everything is hot.

Stack 4–6 pancakes on each plate to create a generous 'full stack.' Arrange the four cooked sausages alongside or lay them across the top of the stack for a dramatic presentation.

Drizzle maple syrup over the pancakes and sausages. Dust with powdered sugar and scatter fresh berries if using. Serve immediately.