Supper Pancakes with Sausage and Kale
Amy Thielen’s interpretation of breakfast for dinner: these delicately sweet and savory pancakes, given lift by yeast and flavored with some bacon fat. They’re perfect for rolling up around crisp sausages, but are good filled pretty much everything.
- 1 cup plus 2 tablespoons milk, heated to 115°
- 1 1⁄2 tsp. granulated yeast
- 1⁄2 tsp. sugar
- 3 tbsp. bacon fat, melted
- 1⁄2 tsp. Kosher salt, plus more
- 1 cup all-purpose flour
- 4 smoked garlic sausages (about 12 oz.)
- 1 bunch kale, stems removed (about 8 oz.)
- 6 tbsp. unsalted butter
- 2 garlic cloves, minced
- Combine milk, yeast, and sugar in a medium bowl and stir to dissolve the yeast and sugar. Let sit until foamy, about 10 minutes. Add the bacon fat and 1⁄2 teaspoon salt and whisk until smooth. Sift in the flour and stir until smooth. Cover the bowl with plastic wrap and let sit for 1 hour.
- In a 10-inch skillet, cover sausages with 2 cups water over medium heat. Cover and cook 20 minutes. Transfer sausages to a cutting board and slice in half lengthwise. Keep sausages warm.
- Bring a large pot of generously salted water to a boil. Add the kale and cook until wilted, about 5 minutes. Drain and roughly chop the kale. Keep kale warm.
- Melt 2 tablespoons butter in a 10-inch nonstick skillet over medium-high. Add the garlic and cook 2 minutes. Add the kale and cook 2-3 minutes longer. Transfer kale to a bowl and wipe skillet clean.
- Working in 8 batches, heat 1⁄2 tablespoons butter in skillet over medium-high. Add 1⁄4 cup batter to skillet and tilt the pan to evenly spread the batter. Cook until brown at the edges 2 to 3 minutes. Flip the pancake and cook 30 seconds longer. Transfer pancake to a plate and keep warm while you cook the remaining pancakes.
- To serve, top each pancake with some kale, half of a sausage, and roll up.