Buttermilk Pancakes with Sausage and Sage Syrup

Step 1: In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Step 2: In a separate bowl, whisk together the buttermilk, milk, egg, and melted butter.

Step 3: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are fine.

Step 4: Preheat a griddle or non-stick skillet over medium heat. Lightly grease the cooking surface with cooking spray or butter.

Step 5: Pour 1/4 cup portions of the pancake batter onto the hot griddle or skillet. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat with the remaining batter.

Step 6: While the pancakes are cooking, prepare the breakfast sausage links and sage syrup.

Step 7: In a skillet over medium heat, cook the breakfast sausage links, breaking up the meat with a spatula as they cook. Remove the casings before cooking.

Step 8: Cook the sausage links until browned and cooked through. Remove the cooked sausage from the skillet and set aside.

Step 9: In the same skillet, melt the butter over medium heat. Add the chopped fresh sage leaves (or dried sage) and sauté for about 30 seconds to release their aroma.

Step 10: Reduce the heat to low and add the maple syrup to the skillet. Stir well to combine the flavors.

Step 11: Add the cooked breakfast sausage links back into the skillet with the syrup and stir to coat the sausages evenly.

Step 12: Allow the sausage and sage syrup to simmer for a few minutes, stirring occasionally, until warmed through.

Step 13: Serve the pancakes hot, topped with the sausage and sage syrup. Drizzle additional syrup over the pancakes if desired.