I make these savory little pancakes all the time and they never last long. They come out so fluffy and fragrant, loaded with bits of sausage and green onion, and the best part is they’re ready in just a few minutes with things I almost always have in the fridge. They’re perfect alongside a cup of coffee or tea, or honestly just eaten straight off the plate while they’re still warm. This is one of those recipes people don’t expect to be so good until they try it.
- 1 cup buttermilk
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon vegetable oil, plus more for frying
- 2 eggs
- 1 cup whole milk
- 1½ cups all-purpose flour
- 3.5 oz kielbasa, smoked sausage, or hot dogs, diced small
- a handful of green onions, chopped
Whisk the buttermilk, baking soda, salt, and oil together in a bowl. Crack in the eggs and whisk until well combined. Pour in the milk and stir, then add the flour and mix until you have a smooth, lump-free batter about the consistency of thick pancake batter.
Dice the sausage into small cubes and chop the green onion, then fold both right into the batter until they’re evenly distributed.
Heat a little oil in a skillet over medium heat. Spoon the batter into the pan in small rounds and fry until golden brown on both sides, flipping once. They puff up beautifully as they cook.
Transfer them to a paper towel for a second to drain, then serve them warm. They’re soft and savory with little pockets of sausage in every bite, and they’re just as good the next day reheated in a dry skillet. I make a big batch because they disappear fast in my house.
