Cooking with Paula McIntyre - Sausage pancakes with cranberry sauce, chipotle cream and chestnut crumb

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Sausage pancakes with cranberry sauce, chipotle cream and chestnut crumb

Sausage Pancakes
150g plain flour
½ teaspoon baking soda
½ teaspoon baking powder
1 egg
175ml buttermilk
½ teaspoon salt
Freshly ground black pepper
2 shallots, finely chopped
1 tablespoon oil plus more for cooking pancakes
4 finely chopped scallions
150g cooked sausage chopped

Cook the shallots in the oil until golden and cool.
Whisk the flour, baking soda and powder together. Make a well in the centre and add the egg. Whisk in the buttermilk then add the salt, shallot mixture, scallions and sausage. Heat a pan and wipe with oil. Add dessertspoons of the batter and cook until bubbles appear, flip and cook on other side.

Chestnut crumb

25g butter
50g cooked chestnuts finely chopped
50g breadcrumbs
2 teaspoons chopped rosemary
2 tablespoons chopped parsley

Cranberry relish
1 red onion, finely chopped
1 tablespoon oil
100ml Port
2 Granny Smith apples, peeled, cored and cut into 1/2cm dice
250g cranberries
75g castor sugar

Cook the onion in the oil until soft then add the Port, sugar, cranberries and apple. Cook for about 10 minutes or until cranberries are soft.
Chipotle Cream
50g mayonnaise
150ml sourcream
1 teaspoon chipotle paste
Salt and pepper to taste
Whisk together.

Spoon some relish onto a pancake, followed by some sourcream and sprinkle over the crumb.

Published on Tuesday, 23rd December 2025.

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