Strawberry Pancakes
Servings 4 servings
Calories 405kcal
Ingredients
- 6 oz Chicken sausage links
- 1.25 cup All-purpose flour
- 3/4 Tbsp Baking powder
- 3/4 tsp Salt
- 1 Tbsp Sugar
- 3/4 tsp Vanilla extract
- 1 Cup Milk as needed
- 2 Tbsp Butter
- 1/4 cup Peanuts garnish
- 1 Apples sliced (Check the Fruit guide to substitute seasonal fruits)
Strawberry Compote
- 1.5 cup Strawberries quartered
- 2 tbsp Sugar
- 1/2 cup Water
Topping
- 4 tsp Creme Fraiche
- 1/2 tsp Honey to taste
- 1/2 tsp Lemon zest to taste
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: Preheat a non-stick pan over medium heat and brown the chicken sausage slices on each side.
- For the topping: In a bowl whisk the creme fraiche with honey and lemon zest to taste. Refrigerate until ready to use.
- Add the strawberries, sugar, and water to a saucepan on low-medium heat. Bring to a low simmer and cook until the strawberries break down and the liquid reduces into a syrup. Then set aside.
- Mix the flour, baking powder, salt, and sugar in a large bowl. Add the vanilla, then add the milk as needed until a thick batter forms.
- Heat a large non-stick griddle or skillet over medium heat, and grease lightly with butter.
- Pour 1/2 cup batter into circles.
- Once bubbles appear on top and the bottom is golden brown, flip the pancakes. Cook until firm and golden brown on both sides.
- Top the pancakes with strawberries, creme fraiche, and nuts. Serve with chicken sausage and apple.
Nutrition
Calories: 405kcal | Carbohydrates: 56g | Protein: 13g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 1194mg | Potassium: 258mg | Fiber: 3g | Sugar: 21g | Vitamin A: 455IU | Vitamin C: 35mg | Calcium: 222mg | Iron: 3mg