- 1 pound pork sausage links
- 1 3/4 cups all-purpose flour
- 4 teaspoons baking powder
- 5 teaspoons white sugar
- 1 teaspoon salt
- 3 eggs
- 1 1/2 cups milk
- 3 tablespoons shortening, melted
- Preheat oven to 450 degrees F (230 degrees C). Grease a 10×15 inch jellyroll pan.
- Place sausages in a skillet and cook over medium-high heat until evenly browned. Drain on paper towels.
- Sift together the flour, baking powder, white sugar, and salt; set aside.
- In a large mixing bowl, beat eggs until light and fluffy. Add milk and shortening; mix well. Gradually stir in dry ingredients until smooth. Pour the batter into the prepared jelly roll pan. Arrange sausages on top of the batter.
- Bake in preheated oven until pancakes are golden brown and cooked through, about 15 minutes. Cut into 10 pieces and serve hot with butter and syrup.