Stuffed Corn Pancakes

These are corn pancakes stuffed with breakfast pork sausage and cheese.


For the pancake: 1 1/4 cup All purpose flour 1/2 cup Corn flour 1/4 cup White cornmeal 2 cups Buttermilk 2 tbls Vegetable oil 2 large Eggs 1/4 cup Sugar 1 tsp Vanilla 1 tsp Baking soda 1 tsp Salt For the stuffing: 2-3 1/4" slices breakfast sausage 1-1/2 cups Grated Monterey Colby jack cheese Butter for cooking

Nutritional information

No nutrition information available


Place all of the pancake ingredients in a large mixing bowl and mix well. Take a skillet and add a little butter. Heat pan to medium heat. When butter is melted, take a 1/2 cup and scoop batter out of the mixing bowl and cook until brown on both sides. Keep warm. Cook sausage in a separate skillet until cooked through and brown on both sides. Keep warm. For presentation: Place one pancake on each plate. Top with 2-3 slices of the sausage. Top the sausage with a 1/4 cup of cheese. Place another pancake on top