The Hairy Bikers' Chicken & Egg
Sausage and eggs are an unbeatable combo and this recipe is definitely not just for Pancake Day. Makes a cracking brunch and if you really want to spoil yourself, slather your pancakes with a bit of maple syrup.
Put the sausage meat in a frying pan and break it up with a wooden
spatula or the edge of a spoon. Fry the meat, stirring regularly and
continuing to break it up until it is all well browned and cooked through. If there’s a lot of fat in the pan, drain it off, then set the sausage meat
aside until needed.
Put the flour in a large bowl with the baking powder and salt. Whisk
briefly to combine and remove any lumps, then make a well in the middle.
Whisk the egg yolks in a jug with the buttermilk and add the melted
butter. Whisk the egg whites in a separate bowl until stiff.
Pour the buttermilk mixture into the flour and whisk until well combined.
Add a large spoonful of the egg whites and fold them in with a metal
spoon, just to loosen the batter a little. Stir in the rest of the egg whites,
keeping as much of the air as possible, to make a fluffy, bubbly batter.
Warm a frying pan (a 20cm pan works well) over a medium heat and
rub a little butter or lard over the base. Pour about a ladleful and a half
of batter into the pan – it should spread out to cover the base. Sprinkle a
couple of tablespoons of the sausage meat over the batter. The pancake
will rise up around the sausage as it cooks.
When the pancake has browned on the bottom and is firm enough to flip (when it’s cooked more than halfway through), turn it over quickly and
cook for another minute on the other side. Turn it out and keep it warm in
a low oven. Repeat with the rest of the batter and the sausage meat until
you’ve used everything up and you have a lovely pile of pancakes. Serve
with a generous puddle of maple syrup.