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Cornmeal Pancakes and Sausage Syrup

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By Betty Crocker Kitchens
Updated Sep 24, 2015
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These cornmeal pancakes with sausage-flavored syrup are the best way to start a new day.

Cornmeal Pancakes and Sausage Syrup

  • Prep Time 20 min
  • Total 20 min
  • Servings 5
  • Ingredients 7
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Ingredients

Syrup

  • 1 package (8 oz) frozen brown-and-serve sausages
  • 1 cup maple-flavored syrup

Pancakes

Instructions

  • Step 
    1
    Cut sausage links into 1/2-inch pieces. In 1 1/2-quart saucepan, cook sausage pieces over medium heat, stirring frequently, until golden brown. Add syrup; heat to boiling, stirring constantly. Keep warm while making pancakes.
  • Step 
    2
    In medium bowl, stir Bisquick mix, cheese, cornmeal, milk and eggs with wire whisk or fork until blended.
  • Step 
    3
    Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
  • Step 
    4
    For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve with syrup.

Nutrition

700 Calories
31g Total Fat
20g Protein
85g Total Carbohydrate
28g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
700
Calories from Fat
280
Total Fat
31g
48%
Saturated Fat
13g
64%
Trans Fat
1 1/2g
Cholesterol
145mg
49%
Sodium
1010mg
42%
Potassium
320mg
9%
Total Carbohydrate
85g
28%
Dietary Fiber
1g
6%
Sugars
28g
Protein
20g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
30%
30%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 3 Fat;
Carbohydrate Choice
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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