INGREDIENTS
To make the coffee syrup:
32 ounces cold brew coffee made using Cattle Dog Coffee Roasters Full City Guatemala Coffee, coarse grind in a Primula Cold Brew Coffee Maker
2 cups packed muscovado dark brown sugar
3 cups turbinado sugar
1 tablespoon vanilla
2-8 ounce jars of black cherry juice concentrate
3 cups Great Value maple syrup
17.5-ounce jar of grape jelly or cherry jam
To make the Blueberry Syrup:
2 cups frozen blueberries (I use the small wild blueberries from Maine)
3 cups of Coffee Cherry Syrup, above
To make the PAN-Cake:
1 teaspoon ground cinnamon
3 tablespoons granulated sugar
2 cups Great Value Pancake waffle mix
1 egg, beaten
1 ¼ cup milk
1 teaspoon vanilla extract
2 teaspoons Great Value maple syrup
Pinch of salt
1 cup frozen wild blueberries (these are very small and much sweeter than the larger cultivated blueberries)
To make the whipped cream:
1-pint heavy whipping cream very cold
2 tablespoons Great Value pure maple syrup
1 teaspoon good vanilla
1 chub Wampler’s Natural Sausage
INSTRUCTIONS
Make cold brew coffee: Using a Primula Cold Brew Coffee Maker, add 6 ounces of coarsely ground coffee to the filter, place the filter in the carafe and slowly add water. Fill and let sit on the counter for 24 hours.
Make the Coffee Syrup: Add coffee, sugar, cherry juice, maple syrup, and grape jelly. Simmer and reduce by half. Skim top after 20 minutes to remove the sugar foam. The more of this that you can remove the better. Add vanilla when cooking is complete. This syrup can be jarred and used in many applications like in cocktails, coffee, pancakes, or ice cream. Excess can be frozen right away for up to 4 months.
Make the Blueberry Syrup: Put frozen blueberries in a bowl on top of an ice bath. Slowly pour hot syrup over the blueberries and stir until the blueberries are melted and everything is at the same temperature. Immediately serve or seal and refrigerate for up to 2 weeks.
Make the PAN-cake: Preheat oven to 350 degrees. Liberally spray a baking dish with vegetable spray and set aside. In a large mixing bowl add all ingredients except blueberries and mix just with a spoon until all are incorporated (ok if a few lumps remain). Pour into prepared baking dish t with frozen blueberries. They should sink slightly into the batter. Sprinkle with cinnamon sugar mix. Let stand for 3-5 minutes before baking. Just before baking tap on the counter lightly to settle the cake. Bake for 18-20 minutes or until a sharp clean knife can be inserted and pulled out of the center free of any sticky batter on it.
Make Whipped Cream: In a large mixing bowl add all ingredients with a large whisk on high until stiff peaks form. Will take about 5 minutes by hand or 2-3 minutes with a mixer. Refrigerate until ready to use.
Assemble Fry Wampler’s sausage in patty shapes until done. Pat dry on a paper towel. Cut the cake in half horizontally like a sandwich. On the bottom half of the cake, spoon 2 tablespoons of blueberry syrup over the bottom half of the cake. Place sausage patties on top of the syrup and layer with 2-3 tablespoons of maple whipped cream. Cover with the top half of the cake to make a sandwich. Pour the remaining blueberry syrup over the cake and dollop whipped cream on top.