Cornmeal Pancakes
with Blueberry Stone-Fruit Compote and Maple Turkey Sausages
Your perfect weekend brunch is here! These cornmeal pancakes are a delicious combination of sweet and savoury, topped with a blueberry-peach compote and finished with a side of maple turkey sausages for extra sweet-savoury goodness.
Ingredients: Maple breakfast turkey sausage (turkey, sugars (brown sugar, maple sugar), sea salt, black pepper, maple flavour) • Peaches • Breakfast baking mix (enriched bleached flour, sugars (sugar, dextrose), leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), modified corn starch, salt, soybean oil, dried egg white, butter milk powder, sodium lauryl sulphate) (eggs, milk, wheat) • Maple syrup • Cornmeal (degermed yellow cornmeal) • Blueberry jam (sugar/glucose-fructose, blueberries, water, fruit pectin, citric acid, mono- and diglycerides) • Lemon.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
Cornmeal
(May contain traces of: Sulphites, Fish, Soy, Egg, Tree nuts, Milk, Mustard, Wheat, Peanuts, Sesame, Crustaceans)
300 g
Breakfast Baking Mix
(Contains: Milk, Wheat May contain traces of: Soy, Egg, Tree nuts, Barley)
4 unit(s)
Blueberry Jam
6 tbsp
Maple Syrup
375 g
Hayter's Turkey Maple Breakfast Sausages
1 unit(s)
Lemon
2 unit(s)
Stone Fruit
Not included in your delivery
3 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Cut sausages at links and transfer to a foil-lined baking sheet. Drizzle sausages with 1 tbsp oil.
- Bake in the bottom of the oven, flipping halfway through, until juices run clear, 15-18 min.**
- Meanwhile, core, then cut peaches into 1/2-inch pieces.
- Zest, then juice lemon.
- Heat a small pot over medium-high heat.
- When hot, add 1 tbsp butter, then swirl the pot until melted.
- Add peaches, blueberry jam and 2 tbsp water. Bring to a simmer. Simmer, stirring often, until peaches are tender and water is absorbed, 4-6 min. Add lemon zest and 2 tsp lemon juice, then stir to combine.
- Remove the pot from heat, then cover to keep warm.
- Combine Breakfast Baking Mix, cornmeal, a pinch of salt and 1 1/2 cups water in a medium bowl, then whisk until smooth.
- Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp butter, then swirl the pan until melted. Using 1/4 cup batter for each pancake, scoop batter for 3 pancakes into the pan. Cook on one side for 2-3 min. When bubbles begin to form on a pancake's surface, flip with a spatula. Cook until golden-brown, 1-2 min. (TIP: Reduce heat to medium-low if pancakes are browning too quickly!)
- Transfer pancakes to a plate, then cover with foil to keep warm. Repeat with 1/2 tbsp butter per batch and 1/4 cup batter per pancake until no batter remains.
- Divide cornmeal pancakes and maple turkey sausages between plates.
- Spoon fruit compote over pancakes.
- Drizzle maple syrup over top, if desired.
