Pancakes and sausage for dinner?????

Yes, I love having breakfast for dinner. Who doesn't???? This is the BEST pancake recipe...I got it from the mag Everyday Food (love it). Patrick apparently also thinks that it is the best. The first time he ever slept over at our friend's house he very politely told Karen that she should get my pancake recipe. I'm sure her pancakes were just as good though - maybe she forgot to add the most important ingredient. Love. teehee. I'm so funny. I make a huge batch of all the dry ingredients and store it in a container in the pantry. Homemade pancake batter - just add the wet ingredients when you want to make some pancakes. It is much cheaper than buying it and so yummy. I also have made tons of them, layered them in a container in between wax paper and then frozen them. Also, I use an ice cream scoop to make the pancakes - they are perfectly measured and it comes out perfectly. We also had my most favorite sausages, they are Lilydale Daystarters, they are made out of chicken and are way lower in calories and fat. Yum.

Basic Pancakes

1 c. flour (can use 1/2 W.W. and 1/2 white)
2 T. sugar
2 T. baking powder
1/2 t. salt

1 c. milk (I always use a splash more though)
2 T. melted butter or vegetable oil
1 egg

Preheat oven to 200, have a baking sheet ready to keep cooked pancakes warn in the oven. In a small bowl, whisk together flour, sugar, baking powder and salt. Set aside. In a larger bowl, whisk together milk, butter and egg. Add dry ingredient to milk mixture; whisk until just moistened (do not overmix; a few small clumps are fine) Heat a large skillet or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil;carefully rub skillet with oiled paper towel. For each pancake, spoon 2 to 3 T. of batter onto skillet. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet, cover loosely with aluminum foil and keep warm in oven. Continue with more oil and remaining batter.

Buttermilk: add 1/2 t. baking soda to dry ingredients. Replace milk with low-fat buttermilk