The trick here is to brown the sausage meat before you even mix the pancake batter. You will need the rendered fat to make the pancakes even tastier.
Will any sausage do? That depends on how much sugar you add to your pancake batter. If your pancakes are on the sweet side, you’ll want a sausage flavor that will create a good contrast with that sweetness. In our case, Vigan longganisa. The tang and spice are the perfect foil for the sweet pancakes.
Won’t sweet sausages do? Well, sweet on sweet can be cloying but if you like sweet sausages, I will just suggest that you temper the sweetness by adding a little vinegar and salt to the crumbled longganisa during the browning stage.
- 1 cup crumbled longganisa
- 1 cup all-purpose flour do not press into the measuring cup
- ¼ teaspoon salt
- 6 teaspoons sugar
- 2 teaspoons baking powder
- 1 large egg
- 1 cup milk
- rendered sausage fat
- Heat a non-stick pan and spread the crumbled longganisa evenly.
- Cook over high heat for a few minutes to brown, stir to break up lumps and continue cooking until evenly browned.
- Strain the browned longganisa; save the rendered fat.
- Stir together the flour, salt, sugar and baking powder.
- In a mixing bowl, lightly beat the egg and milk.
- Add the flour mixture and stir just until blended.
- Pour in four tablespoons of rendered longganisa fat and fold in. If you don’t have enough rendered fat, add melted butter to whatever amount you have to make a total of four tablespoons.
- Stir the pancake batter a few times before you start to cook.
- Reheat the same pan in which you browned the crumbled longganisa.
- Pour in a teaspoon of rendered longganisa fat at the center of the pan.
- Pour in about 1/4 cup pancake batter and sprinkle about a tablespoon of browned longganisa on top.
- When the edges of the surface of the pancake are covered with bubbles, flip using a spatula and cook the opposite side until lightly browned.
- Repeat until all the pancake batter is used up.