buttermilk and cinnamon mini sausage pancake sandwiches

Directions :

1. Preheat a large non-stick skillet or griddle over medium heat. Add the sausage slices, and cook until brown on both sides and cooked through, about 5-6 minutes on each side.
2. Remove from heat and transfer the sausage patties to a paper towel-lined plate to get rid of any excess grease. Cover with foil and set aside. Preheat a griddle over medium heat.
3. In a large bowl, whisk together the flour, brown sugar, cinnamon, baking soda, sea salt, and nutmeg. Whisk to combine thoroughly.
4. In a separate bowl, whisk together the buttermilk, egg, and vanilla extract oil. Pour the wet ingredients into the dry and whisk until smooth.
5. Spray the griddle lightly with a non-stick spray. In 1 tablespoon-sized dollop, drop the pancake batter onto the preheated griddle, spacing them evenly apart and making sure not to overcrowd the pan.
6. Cook for about 3 minutes, or until large bubbles form. Flip the pancakes and cook for an additional 2 minutes. Remove from heat and transfer to a plate. Repeat this step for the remaining pancake batter.
7. Form your sandwiches, by sandwiching a sausage patty between two pancakes. Drizzle with real maple syrup and enjoy it immediately!