MAKES 8 LARGE PANCAKES
Pancakes or sausage? Why choose one? This clever and inventive recipe, dreamed up by Jenn Louis (the culinary genius who brought you the stromboli in the pizza chapter), allows you to enjoy them in one fluffy, sweet-and-savory form. You place the sausage on the hot griddle and then pour the batter right over it, so the sausage cooks right into the pancakes. These pancakes feature Chinese sausage, which is already cured, so all you have to do is sear the slices before you pour the batter over them. The result? Tender, fluffy pancakes studded with savory sausage that will make you a breakfast or brunch superstar.
260 grams (2 cups) all-purpose flour
36 grams (3 tablespoons) sugar
4 grams (1 teaspoon) kosher salt
24 grams (2 tablespoons) baking powder
2 large eggs, separated
4 tablespoons unsalted butter, melted
1¾ cups whole milk
Vegetable oil
8 links Chinese sausage, sliced into ½-inch rounds (see note)
Butter and maple syrup, to serve
1. Whisk together the flour, sugar, salt, and baking powder in a large bowl. Set aside.
2. In a separate large bowl or in a stand mixer fitted with the whisk attachment, beat the egg whites until stiff peaks form. Set aside.
3. Stir the egg yolks, melted butter, and milk into the flour mixture, then use a spatula to fold in the whipped egg whites.
4. Position your Baking Steel Griddle on the stovetop. Preheat on medium-high heat for about 10 to 15 minutes for a surface temperature of 300 to 350°F. You can test the surface by sprinkling a drop or two of vegetable oil on it; the oil should immediately begin sizzling.
5. Pour a teaspoon or so of vegetable oil on the Baking Steel Griddle, then place a small handful of sliced Chinese sausage on the hot surface.
6. Pour half a cup of the pancake batter over the sausage and let cook until bubbles form on top of the pancake and the sides start to cook, about 3 minutes. Flip the pancake to finish cooking, then repeat with the remaining sausage and batter. If at any point the pan becomes dry, add a small drizzle of oil.
7. Serve immediately with butter and maple syrup.
EXTRA CREDIT What is Chinese sausage? Jenn uses a type called lap xuong, small-link, marinated, smoked pork sausages with an assertive, fatty flavor. If you are unable to find Chinese sausage where you live, you can make these pancakes with small slices of your favorite sausage, cooked and cooled (or you can use a precooked variety).