The advantage of including the sausage in the pancake batter is that you don’t have to use a second pan to cook the sausage for a side. It saves thermal unit energy, making it ecofriendly, and it saves the energy of the cook because there are fewer dishes to wash. The addition of polenta, which is more coarsely ground than cornmeal, makes for a slightly nubby texture and pleasing “bite.” For an everyday breakfast, I usually make the pancakes plate size, but they make a fine stack of dollar-size pancakes, too, if you’d like to go for “more” rather than “bigger.” Use about 2 tablespoons for each dollar-size cake; you should end up with about 18 pancakes. The batter, without the added sausage, can be stored in the refrigerator for up to 4 days; just before cooking, stir in the crumbled sausage. Using grade B maple syrup accents the rustic theme. It is also the grade recommended by savvy Vermonters, who prefer its deeper, browner lushness over grade A.

　　

Ingredients

makes 6 plate-size pancakes

　　1 1/2 cups yellow cornmeal

　　1/2 cup polenta

　　1 1/2 cups boiling water

　　3/4 cup all-purpose flour

　　2 teaspoons baking powder

　　1 tablespoon sugar

　　3/4 teaspoon kosher salt

　　1 cup milk

　　1 large egg

　　3 tablespoons butter, melted

　　6 ounces American Breakfast Sausage (page 10)

　　Butter or ghee (see page 71), for cooking the pancakes

　　Maple syrup, preferably grade B, for serving

　　

Step 1

To make the pancake batter, place the cornmeal and polenta in a large bowl and slowly pour in the boiling water, whisking to mix it in as you go. Set aside to soften the grains while preparing the remaining ingredients.

　　

Step 2

In a small bowl, combine the flour, baking powder, sugar, and salt and stir together with a fork. Combine the milk and egg in another small bowl and whisk to mix.

　　

Step 3

Add the milk mixture and melted butter to the cornmeal mixture and whisk to mix. Whisk in the flour mixture to make a thick, coarse batter. Crumble the sausage and stir it into the batter.

　　

Step 4

Preheat the oven to 250°F. Generously grease a heavy, 8- to 9-inch skillet with the butter and warm it over medium-high heat. Ladle about 1/2 cup of the batter into the skillet and cook until golden on the bottom, about 5 minutes. Flip the cake with a spatula and continue cooking until golden on the second side, 2 to 3 minutes more. Transfer to a baking sheet and place in the oven to keep warm. Continue until all the batter is used.

　　

Step 5

Place a pancake or two on individual plates and drizzle maple syrup across the top. Serve.

　　Sausage