SAUSAGE PANCAKES

1 pound bulk sausage
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 eggs
2 cups sour milk*
2 tablespoons vegetable oil
1 1/2 cups pancake syrup (to serve)

Cook and drain sausage, set aside.

In a bowl, combine the flour, baking powder, salt and baking soda.

In another bowl, beat the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in sausage.

Heat a griddle or skillet.

Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top of pancakes. Cook until second side is golden.

Serve with syrup.

*To sour milk, place 2 tablespoons white vinegar in a 2-cup measuring cup. Add milk to measure 2 cups.

Servings: 6
From: Barbara Downey of Preston, Iowa
Adapted from source: Taste of Home, April/May 2000