Sausage & Pumpkin Flapjack Apple Butter Stacks

Standard

Phew! That was a mouth full! Literally. You’ll want to stuff your faces with these babies.

Ok. Let me decode it a bit for you.

Sweet country style breakfast sausage patties. Check. Apple buttery gravy. Pancakes… but with pumpkin! Because I pimp everything with pumpkin. And cinnamon. And nutmeg. You can’t go wrong. With honey apple butter in between, topped with a few slices of apple and parsley. If that isn’t enough to convince you, the stackage styling is fulfilling enough in itself. It’s like breakfast Jenga. (Boyfriend totally gets food styling props for this one though… I was in the shower while that business happened. Professional huh?)

Bust out that gravy boat! And make these for your next lazy Sunday morning brunch.

You’re welcome.

Sausage & Pumpkin Flapjack Apple Butter Stacks

Adapted from Rachael Ray Magazine, December 2007

Serves 4

  • 24 oz uncooked bulk country style sausage
  • 2 tablespoons unsalted butter, melted, plus more for gravy
  • 1 1/2 cups plus 2 tablespoons flour
  • 1 1/4 cups plus 6 tablespoons milk
  • 1/2 cup apple butter
  • salt and pepper
  • 1 teaspoon baking powder
  • 2 large eggs
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 small apple, cored and thinly sliced
  • 1 tablespoon finely chopped parsley
  1. Preheat the oven to 200 degrees F. Heat a heavy, medium skillet over medium heat. Divide the sausage into 8 portions, then form into thin patties. Add 4 patties to the skillet and cook until browned and crisp, about 3 minutes on each side. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining patties.
  2. Add enough melted butter to the sausage fat to equal 2 tablespoons total. Over medium heat, whisk in 2 tablespoons flour for 1 minute. Gradually whisk in 1 1/4 cups milk until the mixture boils, then continue to cook, whisking, for 1 minute more. Add 2 tablespoons apple butter and season with salt and pepper. Transfer the gravy to a pitcher; keep warm.
  3. Heat a griddle or large skillet over medium heat. Meanwhile, in a medium bowl, stir together the remaining 1 1/2 cups flour, the baking powder and 1/2 teaspoon salt. In a small bowl, whisk together the eggs, remaining 2 tablespoons melted butter, 1 cup plus 6 tablespoons milk, pumpkin puree, and spices. Stir the egg mixture into the flour mixture.
  4. Spoon 1/4 cup batter for each pancake onto the griddle and cook until bubbles form, 1 to 2 minutes. Flip and cook until springy, 1 minute more. Make 8 pancakes.
  5. Spoon some gravy onto each plate. Spread 4 pancakes with apple butter and place on the gravy. Top each with a sausage patty, another pancake, more apple butter, another sausage patty, a few apple slices and more gravy. Sprinkle with the parsley.
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