Pancakes with Maple spiced breakfast sausage

Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski

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Maple spice breakfast sausage

1 pound ground pork

1 1⁄2 teaspoons coarse salt

1 teaspoon ground fennel

1⁄2 teaspoon ground sage

1⁄2 teaspoon thyme

1⁄2 teaspoon cayenne paper

1⁄4 teaspoon freshly ground black pepper

1 clove garlic, minced

1⁄2 cup maple syrup

Canola oil, for frying

Multigrain pancake mix

2 cups whole wheat flour

1 cup all-purpose flour

1 1⁄2 cups quick oats, pulsed in food processor

1⁄2 cup ground flax

1⁄2 cup wheat bran

1⁄2 cup brown sugar

1⁄4 cup baking powder

2 teaspoons coarse salt

Multigrain pancake batter

1 1⁄2 cups multigrain pancake mix

1 1⁄2 cups milk

1 egg

2 tablespoons butter, melted

Butter for cooking

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For pancake mix, stir together all ingredients to combine well. Store in a large container for up to 3 months.

To make pancake batter, in large bowl, place pancake mix. In medium bowl, mix together milk, egg and melted butter. Add milk mixture to dry mixture and stir until just combined; batter will be lumpy.

Heat butter in a nonstick frying pan to medium heat and drop 1⁄4 cup portions of batter into pan. Fry each pancake for about 1-2 minutes each side or until puffed and golden. Makes 12-15 pancakes.

For sausages, in large bowl, place all ingredients, except for canola oil, and mix well. Form into patties measuring 1⁄4 cup. Makes 10-12 patties. Refrigerate until ready to fry. In a nonstick pan over medium heat with 1 tablespoon canola oil, fry each side of patty for 3-5 minutes or until no longer pink in centre. Serves 6.