Not only is she an amazing chef, but her photography is incredible and, she has a precious little boy.
Liz’s blog is all about eating well in season and I love it. Therefore, when I saw the fall crop of raspberries at the farmers market this past weekend, I knew I needed to share with you a recipe from Liz’s blog.
These pancake roll-ups are incredible – and fun to eat too. They combine the best of fall flavors in raspberries, maple and apple sauces and buttermilk pancakes.
Apple Maple Sausage Pancake Roll Ups – Adapted from Liz @ Carpe Season
- 1 C white whole wheat flour
- 2 tsp. baking powder
- 1 tsp. honey
- 1 egg
- 1 C buttermilk
- 1 tsp. vanilla
- pinch of salt
- 2 C fresh raspberries, washed
- 14 Apple Maple Chicken Sausages (we used Gold ‘n Plump)
Begin by preparing the Apple Maple Chicken Sausages according to package directions; cooking until internal temperature reaches 180 degrees. Then, set aside.
Meanwhile, prepare the pancake batter by combining 1 C white whole wheat flour with 2 tsp. baking powder, & a pinch of salt.
Add in 1 C buttermilk, 1 egg, 1 tsp. honey and 1 tsp. of vanilla.
Stir until well combined.
In a small bowl, mash 1 – 1 1/2 C raspberries.
Add this to the pancake batter & stir.
Using a ladle, scoop out 1/4 C of the pancake batter and pour onto a hot griddle (heated to around 350 degrees). We have a non-stick griddle, so we don’t need to grease the griddle. If you typically do grease yours, do so here.
Cook until little bubbles begin to form in the batter. Then, flip and continue cooking for 3-4 minutes until pancakes are done.
Place cooked pancakes onto a plate.
Place one cooked apple maple chicken sausage in the center of each pancake.
Bring the tops of the pancake together and use a toothpick to hold the pancake around the sausage.
Serve with maple syrup and remaining raspberries.
Makes 14 roll-ups.