Pecan Pancakes With Sausage Patties And Maple Syrup

In a mixing bowl combine flour, 3/4 cup pecans, baking soda, brown sugar, salt and cinnamon. Whisk in eggs, vanilla and enough buttermilk to make a thick but pourable batter.

Heat a griddle over medium heat and brush lightly with oil. Cook sausage on first side, turn over and push to back part of griddle to finish cooking. Drop pancake batter by 1/4-cupfuls onto griddle and cook until little bubbles that form on top begin to pop. Turn and cook until second side is golden brown. Remove pancakes and keep warm while you prepare pancakes with remaining batter.

Pile up 4 tall stacks of pancakes, lay sausage next to them, top with some remaining pecans and drizzle on syrup.

This recipe yields 4 servings.