Smoked Sausage and Corn Griddlecakes with Spicy Cane Syrup

Smoked Sausage and Corn Griddlecakes with Spicy Cane Syrup ingredients

• 1 cup All-purpose flour
• 1/2 cup Yellow cornmeal
• 1 tbsp Baking powder
• 1/2 tsp Baking soda
• 1/2 tsp Salt
• 1 tbsp Granulated sugar
• 1 1/4 cups Buttermilk
• 2 whole Large eggs
• 3 tbsp Unsalted butter, melted
• 1/2 cup Fresh or frozen corn kernels
• 1/2 cup Cooked smoked sausage (like Andouille), diced
• as needed Vegetable oil or butter for cooking
• 1/2 cup Cane syrup (or dark maple syrup)
• 1 tsp Creole hot sauce
• 1 tbsp Unsalted butter
• 4 oz Cooked smoked sausage, sliced (for serving)
• 2 tbsp Green onions, sliced (for garnish)

How to make Smoked Sausage and Corn Griddlecakes with Spicy Cane Syrup

1. In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup yellow cornmeal, 1 tbsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tbsp granulated sugar until well combined, ensuring there are no lumps.
2. In a separate medium bowl, whisk 1 1/4 cups buttermilk, 2 large eggs, and 3 tbsp melted unsalted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. The batter should be slightly lumpy; do not overmix, as this will result in tough griddlecakes.
4. Gently fold in 1/2 cup fresh or frozen corn kernels and 1/2 cup diced cooked smoked sausage into the griddlecake batter.
5. Heat a large skillet or griddle over medium heat and lightly coat with vegetable oil or butter. Once hot, pour about 1/4 cup of batter for each griddlecake, leaving space between them.
6. Cook for 3-4 minutes per side, or until golden brown and bubbles begin to form on the surface. Flip carefully and cook for another 2-3 minutes until cooked through. Repeat with the remaining batter, adjusting heat as needed.
7. While the griddlecakes cook, prepare the spicy cane syrup: In a small saucepan, combine 1/2 cup cane syrup, 1 tsp Creole hot sauce, and 1 tbsp unsalted butter.
8. Heat the syrup mixture over low heat, stirring occasionally, until the butter is melted and the syrup is warm and well combined, about 3-5 minutes. Do not boil.
9. For serving, briefly warm 4 oz sliced cooked smoked sausage in the same skillet or microwave until heated through.
10. Stack two to three griddlecakes per plate, top with some of the warm sliced smoked sausage, drizzle generously with the spicy cane syrup, and garnish with 2 tbsp sliced green onions before serving immediately.

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