We make pancakes from scratch here at home. If you want to use store-bought pancake mix instead, you may do so. If the instructions say add melted butter, I recommend substituting rendered fat from the sausage meat. If the instructions don’t say anything about adding oil nor butter, add rendered sausage meat fat anyway.
1cupall-purpose flourdo not press into the measuring cup
¼teaspoonsalt
6teaspoonssugar
2teaspoonsbaking powder
1large egg
1cupmilk
rendered sausage fat
Instructions
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.