Breakfast for dinner is always fun and easy. Pair these light, fluffy pancakes with brown-and-serve sausages and fresh fruit.

Breakfast for dinner is always fun and easy. Pair these light, fluffy pancakes with brown-and-serve sausages and fresh fruit.

Your Menu: Serves 4

Mile-High Buttermilk Pancakes

• Cooked brown-and-serve sausage links
• Sliced fresh strawberries, pears, and/or blueberries

Test Kitchen Tips:

Keep the pancakes light by stirring the buttermilk mixture into the dry mixture just until combined. You may still see lumps of flour, but that's OK. Overbeating makes the pancakes tough. A bowl with a lip is useful for pouring the batter onto the griddle.

Cook the sausages in a skillet according to package directions while preparing the pancakes.

Check at your local grocery store or specialty kitchen shop for new and different flavors of syrups, such as apricot, blackberry, or boysenberry.

Shopping List:

• 1 dozen eggs
• 1 quart buttermilk
• 1 pound butter
• Maple syrup
• 1, 7-ounce package (10 links) brown-and-serve sausage links
• Desired fresh fruit (strawberries, pears, or blueberries)

Pantry Items:

• All-purpose flour
• Sugar
• Baking powder
• Baking soda
• Salt

Equipment Needed:

• Measuring cups and spoons
• Medium mixing bowl
• Wooden spoon
• Griddle
• Wide metal or plastic spatula
• Large skillet
• Cutting board and knife for cutting fruit, if necessary

Haven't had enough?

For more mouthwatering, fluffy flapjacks see our collection of recipes:

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