Baby Johnny Cakes, Baby Maple Sausage Patties and Big Baby News
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Cook time: 
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Serves: 15 stacks
Mini cornmeal cakes staked together with maple sausage and doused in homemade blueberry maple syrup.
  • ½ cup flour
  • ½ cup cornmeal
  • 1¼ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅛ cup sugar
  • 1 cups buttermilk
  • 1 eggs
  • 1½ tablespoons butter, melted
  • ½ teaspoon vanilla
Maple Sausage
  • 1 pound bulk breakfast sausage
  • 4 tablespoons pure maple syrup
Blueberry Syrup
  • ½ cup pure maple syrup
  • ½ cup blueberries
  1. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt and sugar. In a liquid measuring cup, measure buttermilk. Add eggs, butter and vanilla. Whisk until combined.
  2. Add liquid ingredients to the dry. Mix just until combined.
  3. Heat a large non-stick skillet to a medium heat. Use a tablespoons to measure small pancakes, cook about 1 minute per side.
For sausage:
  1. In a medium bowl, combine sausage and maple syrup. Shape into patties the size of pancakes, about 1 inch. Cook in a large non-stick skillet until brown on both sides and cooked through.
For syrup:
  1. In a small saucepan add blueberries and and maple syrup. Bring to a boil and reduce to a simmer. Simmer until blueberries have slightly broken down, but still have some texture, about 3-4 minutes.
For assembly:
  1. Stack mini pancakes in between sausage bites. Skewer and serve with blueberry syrup.
Recipe by Cooking for Keeps at