Corn & Kielbasa Savory Pancakes

Corn and Kielbasa savory pancakes with Dijon mustard and sour cream - Diversivore.com

Corn & Kielbasa Savory Pancakes

Sausage and pancakes are meant for each other. Polish-style kielbasa and fresh corn make for a fantastic savory compliment to these wonderfully simple pancakes.

Course Breakfast, Brunch, Main Course, Main Dishes

Cuisine American, Fusion, Miscellaneous, North American

Keyword dinner pancakes

Prep Time 15

Cook Time 15

Servings people

Calories 403kcal

Ingredients

Basic Batter

2 cups all purpose flour
2 tbsp sugar
1/8 tsp salt
2 large eggs
1.5 cups milk
1/3 cup melted butter (about 75 grams)
1 tbsp baking powder

Corn & Kielbasa

1 tsp butter plus extra to serve
1/2 cup white onion (75 g) chopped
85 g kielbasa (3 oz) diced, plus extra for serving
1/2 cup fresh corn plus extra for serving
Dijon mustard to serve (optional)
sour cream to serve (optional)

US Customary - Metric

Instructions

Before making the basic batter, melt the butter in a skillet over medium heat. Add the onions and cook for about 2-3 minutes, or until fragrant and translucent. Stir in the diced kielbasa and cook for an additional 2 minutes. Set aside to cool.
Preheat a griddle (if using) or skillet over medium heat.
Combine flour, salt, and sugar in a large bowl. Add the eggs, milk, and melted butter and mix thoroughly until well combined.
Stir in baking powder, taking care to get it thoroughly mixed into the batter. Let the batter stand for 5 minutes.
Add the cooked onion & kielbasa along with the corn to the basic batter, stirring until just combined.
Pour the batter onto the preheated griddle/pan (see note below about adding butter); I like to use about 1/2 cup of batter per pancake, but you can go bigger or smaller depending on your personal preferences. Cook until the bottom is browned, the edges are looking solid, and bubbles are coming up through the center of the pancake. Flip over and cook for an additional 2 minutes or so, then set aside to cool.
Serve with extra corn and sausage along with some Dijon mustard, sour cream, and melted butter.

Notes

Sausage Type - This recipes calls for fully cooked Polish-style pork sausage, but any similar sausage will work nicely. Ukrainian, German, Farmer's, Mennonite, and other firm or smoked sausages will all work nicely.

Extra butter - I use a well-seasoned griddle to make my pancakes and I've never needed any extra butter to keep the pancakes from sticking. That being said, if you're using a skillet or frying pan, you may want to have a little extra butter handy to add to the pan in order to keep the batter from sticking as it cooks.

Nutrition