Pecan Pancakes with Sausage Patties and Maple Syrup

For a hearty breakfast, try Paul Bloxham's tasty recipe for pecan-flavoured pancakes served with sausage patties and maple syrup
By Paul Bloxham
Pecan Pancakes with Sausage Patties and Maple Syrup
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes (plus 1 hr resting time)
  • Effort: medium



  • 250 g plain flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/2 tsp ground cinnamon
  • 3 eggs
  • 300 ml milk
  • 300 ml single cream
  • 3 tbsp brown sugar
  • 1/2 tsp vanilla extract
  • 100 g pecans, oasted and ground in a food processor
  • 4 sausages
  • butter, for frying
  • vegetable oil, for frying
  • maple syrup, to serve


1. In a large mixing bowl sift in the flour, baking powder, salt and ground cinnamon.

2. Break in the eggs and gradually beat in the milk and cream, making a smooth batter. Beat in the brown sugar, vanilla extract and ground pecan nuts.

3. Cover and rest for 1 hour in the refrigerator. Meanwhile, cut open the sausages, scrape out the sausage-meat and re-form it into 8 small patties.

4. Heat a little butter in a medium frying pan until melted. Pour in a ladleful of the pecan batter, tilting the pan to spread the batter evenly, and fry until set. Once set, flip over the pancake and fry for a further 1-2 minutes, then remove and keep warm. Repeat the process until all the batter has been used up.

5. Meanwhile, heat the vegetable oil in a large heavy-based frying pan. Add the sausage-meat patties and fry until browned on both sides and cooked through.

6. Serve the pecan pancakes with the sausage-meat patties and maple syrup

Rate This Recipe