INGREDIENTS
For Freshly Brewed Maple Coffee Syrup:
1 cup brewed Cattle Dog Coffee Roasters’ Guatemala Direct Trade Coffee
2 cups pure maple syrup
For Maple Coffee Sausage:
1 (16 oz) package of Wampler’s All Natural Sausage
1/4 cup maple coffee syrup
For Latte Mascarpone Cream:
1/2 cup whipped cream
4 ounces mascarpone cream
1 cup powdered sugar
2-3 tablespoons chilled maple coffee syrup
Pinch of salt
For Sourdough Pancakes:
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons grated orange zest for pancakes, and thin orange zest curls for garnish
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon table salt
1/2 teaspoon nutmeg
1 cup whole milk
2 large eggs
1 cup sourdough starter, either active or dormant
3 tablespoons unsalted butter, melted
1 tablespoon canola oil or more for cooking pancakes (or butter)
INSTRUCTIONS
To Prepare Freshly Brewed Maple Syrup: In a small saucepan, over medium-high heat, add 1-cup coffee, and gently boil to reduce 1/2 cup coffee, about 10 minutes. Add maple syrup and bring to a boil then simmer for 5 minutes. Reserve 2 tablespoons of maple coffee syrup, in a bowl, for the latte cream, and chill in the refrigerator. Keep the remaining coffee maple syrup warm until further directions.
To Prepare Maple Coffee Sausage: In a large skillet, over medium-high heat, cook sausage, breaking it up with a spatula, until brown, about 8 minutes. Once cooked through add 1/4 cup maple coffee syrup, and set aside.
To Prepare Latte Mascarpone Cream: In a bowl of an electric mixer, on medium speed, whip the heavy cream for 1 minute. Add mascarpone, and slowly add powdered sugar, maple coffee, and salt. Add extra coffee syrup if a stronger coffee flavor is desired. Add cream to lighten the flavor and texture. Chill until ready to use.
To Prepare Sourdough Pancakes: In a large bowl, whisk together the flour, sugar, grated orange zest, baking powder, baking soda, salt, and nutmeg. In a medium bowl, whisk milk, eggs, sourdough starter, and melted butter. Whisk wet ingredients into dry ingredients, until a smooth batter forms with some lumps.
In an electric skillet, set at 375° or a large skillet over medium-low heat, heat canola oil. Pour 1/4 cup batter into a pancake ring or directly on the skillet. Cook for 2 minutes or until lightly browned then turn the pancake over and cook an additional 2 minutes. Keep pancakes in a 200°F oven until ready to serve.
To Serve Stack 3 or 4 pancakes with maple coffee sausage in between layers. Drizzle with Freshly Brewed Maple Syrup. Dollop with Latte Mascarpone Cream. Final touch: Drizzle with more maple coffee syrup, and garnish with orange zest curls. \
Serve with a cup of freshly brewed Cattle Dog Roasters’ Guatemala Direct Trade Coffee!
Serves 4-5