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