Chicken Sausage, Cheddar and Apple Flapjacks

Chicken Sausage, Cheddar and Apple Flapjacks

  • 1 pkg (375 g)
  • 1 tbsp (15 mL)
    olive oil
  • Pancakes:
  • 1 1/2 cups (375 mL)
    all-purpose flour
  • 1 tbsp (15 mL)
    granulated sugar
  • 1 tbsp (15 mL)
    baking powder
  • 1/2 tsp (2 mL)
  • 2
  • 1 cup (250 mL)
  • 3 tbsp (45 mL)
    melted butter or vegetable oil (plus more for frying)
  • 1 cup (250 mL)
    shredded Cheddar cheese
  • 1 cup (250 mL)
    shredded peeled apple
  • Maple syrup
  1. Heat oil in large skillet set over medium heat; cook Lilydale® Chicken Breakfast Sausages, turning often, for 12 to 16 minutes or until browned and cooked through. Set aside.
  2. Pancakes: Combine flour, sugar, baking powder and salt. In large bowl, whisk together eggs, milk and melted butter; mix in flour mixture until smooth. Stir in cheese and apple.
  3. Heat nonstick skillet or griddle over medium heat; brush with a little melted butter. Ladle 1/4 cup (60 mL) batter into skillet. Nestle one Lilydale® Chicken Breakfast Sausage in centre of pancake. When bubbles break on top of pancake and bottom is golden brown, flip over and cook for about 1 minute or until golden brown on bottom. Repeat with remaining batter and Lilydale® Chicken Breakfast Sausages. Serve with maple syrup.

Keep cooked pancakes warm on baking sheet, uncovered, in 200°F (100°C) oven.

To use up the package, place 2 sausages in 2 of the pancakes.

Recipe Overview


PREP TIME: 10 minutes

COOK TIME: 20 minutes

TOTAL TIME: 30 minutes

Products in this Recipe