Ingredients
- 6 oz Chicken sausage links
- 1/3 cup Heavy cream substitute store bought whipped cream if desired
- 2 tsp Powdered sugar sifted (optional)
Pancakes
- 1.25 cup All-purpose flour
- 3/4 Tbsp Baking powder
- 3/4 tsp Salt
- 1.5 Tbsp Sugar
- 1 Cup Milk
- 1.5 Tbsp Butter melted
- 3/4 tsp Vanilla extract
- 1/2 cup Strawberries chopped
- Nonstick spray
Strawberry Syrup
- 2 tbsp Sugar
- 1/4 cup Water
- 1 cup Strawberries chopped
Instructions
- For the chicken sausage: If raw, cook in a 400°F oven to an internal temperature of 160°F using a thermometer. If already cooked: Place in a 400 degree oven until warmed through or slice and brown in a nonstick pan on medium heat.
- For the strawberry syrup: place all ingredients into a saucepan on medium low heat. Bring to a low simmer for 10 minutes. Remove from the heat and place in a blender or food processor and blend until smooth. Refrigerate to cool, stirring occasionally.
- Using an electric mixer or by hand using a whisk, whip the heavy cream until it becomes firm and stiff peaks form. Set aside.
- For the pancakes: Mix flour, baking powder, salt, and sugar in a large bowl. In another bowl, whisk together the milk, butter, and vanilla. Add the milk mixture to the flour mixture, and stir until the batter is combined. Fold in the strawberries.
- Heat a large non-stick griddle or skillet over medium heat, and grease lightly with non-stick spray. Pour 1/2 cup batter into circles.
- Flip once bubbles appear on top and the bottom is golden brown. Cook until firm and golden brown on both sides.
- Drizzle the pancakes with strawberry syrup, whipped cream on the side, and serve with chicken sausage. Garnish with sifted powdered sugar if desired.
Nutrition
Calories: 436kcal | Carbohydrates: 52g | Protein: 13g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 1183mg | Potassium: 223mg | Fiber: 2g | Sugar: 18g | Vitamin A: 678IU | Vitamin C: 32mg | Calcium: 231mg | Iron: 3mg
Strawberry Shortcakes
Ingredients
- 6 oz Chicken sausage links
- 1/3 cup Heavy cream substitute store bought whipped cream if desired
- 2 tsp Powdered sugar sifted (optional)
Pancakes
- 1.25 cup All-purpose flour
- 3/4 Tbsp Baking powder
- 3/4 tsp Salt
- 1.5 Tbsp Sugar
- 1 Cup Milk
- 1.5 Tbsp Butter melted
- 3/4 tsp Vanilla extract
- 1/2 cup Strawberries chopped
- Nonstick spray
Strawberry Syrup
- 2 tbsp Sugar
- 1/4 cup Water
- 1 cup Strawberries chopped
Instructions
- For the chicken sausage: If raw, cook in a 400°F oven to an internal temperature of 160°F using a thermometer. If already cooked: Place in a 400 degree oven until warmed through or slice and brown in a nonstick pan on medium heat.
- For the strawberry syrup: place all ingredients into a saucepan on medium low heat. Bring to a low simmer for 10 minutes. Remove from the heat and place in a blender or food processor and blend until smooth. Refrigerate to cool, stirring occasionally.
- Using an electric mixer or by hand using a whisk, whip the heavy cream until it becomes firm and stiff peaks form. Set aside.
- For the pancakes: Mix flour, baking powder, salt, and sugar in a large bowl. In another bowl, whisk together the milk, butter, and vanilla. Add the milk mixture to the flour mixture, and stir until the batter is combined. Fold in the strawberries.
- Heat a large non-stick griddle or skillet over medium heat, and grease lightly with non-stick spray. Pour 1/2 cup batter into circles.
- Flip once bubbles appear on top and the bottom is golden brown. Cook until firm and golden brown on both sides.
- Drizzle the pancakes with strawberry syrup, whipped cream on the side, and serve with chicken sausage. Garnish with sifted powdered sugar if desired.
Nutrition
Calories: 436kcalCarbohydrates: 52gProtein: 13gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 75mgSodium: 1183mgPotassium: 223mgFiber: 2gSugar: 18gVitamin A: 678IUVitamin C: 32mgCalcium: 231mgIron: 3mg
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