Rustic Cornmeal Pancakes Dappled with American Breakfast Sausage and Slicked with Maple Syrup

• 1 1/2 cups yellow cornmeal
• 1/2 cup polenta
• 1 1/2 cups boiling water
• 3/4 cup all-purpose flour
• 2 teaspoons baking powder
• 1 tablespoon sugar
• 3/4 teaspoon kosher salt
• 1 cup milk
• 1 large egg
• 3 tablespoons butter, melted
• 6 ounces American Breakfast Sausage (page 10)
• Butter or ghee (see page 71), for cooking the pancakes
• Maple syrup, preferably grade B, for serving

1. To make the pancake batter, place the cornmeal and polenta in a large bowl and slowly pour in the boiling water, whisking to mix it in as you go.
2. Set aside to soften the grains while preparing the remaining ingredients.
3. In a small bowl, combine the flour, baking powder, sugar, and salt and stir together with a fork.
4. Combine the milk and egg in another small bowl and whisk to mix.
5. Add the milk mixture and melted butter to the cornmeal mixture and whisk to mix.
6. Whisk in the flour mixture to make a thick, coarse batter.
7. Crumble the sausage and stir it into the batter.
8. Preheat the oven to 250F.
9. Generously grease a heavy, 8- to 9-inch skillet with the butter and warm it over medium-high heat.
10. Ladle about 1/2 cup of the batter into the skillet and cook until golden on the bottom, about 5 minutes.
11. Flip the cake with a spatula and continue cooking until golden on the second side, 2 to 3 minutes more.
12. Transfer to a baking sheet and place in the oven to keep warm.
13. Continue until all the batter is used.
14. Place a pancake or two on individual plates and drizzle maple syrup across the top.
15. Serve.

yellow cornmeal, polenta, boiling water, flour, baking powder, sugar, kosher salt, milk, egg, butter, sausage, butter, maple syrup

Taken from www.epicurious.com/recipes/food/views/rustic-cornmeal-pancakes-dappled-with-american-breakfast-sausage-and-slicked-with-maple-syrup-389481 (may not work)