Stuffed Corn Pancakes

For the pancake: 1¼ cup All purpose flour ½ cup Corn flour ¼ cup White cornmeal 2 cups Buttermilk 2 tbls Vegetable oil 2 large Eggs ¼ cup Sugar 1 teaspoon Vanilla 1 teaspoon Baking soda 1 teaspoon Salt For the stuffing: 2-3 ¼" slices breakfast sausage 1½ cups Grated Monterey Colby jack cheese Butter for cooking

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 ½ 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 ¼ cup of cheese. Place another pancake on top