Kitchen Tools:

  • Small baking dish
  • Medium bowl
  • Large pan

Recipe by: Abra Snider,
Serves: 2
Prep Time: Quick & Easy


3/4 cup ancient grain pancake mix

3 eggs dozen small flock delight (large) eggs

1/4 cup ricotta sheep cheese

1/4 cup sheep milk, 1l

1 cup blueberries

1 1/2 tablespoons unsalted barrel-churned butter

2 tablespoons medium maple syrup (no 1, grade b

10-12 ounces maple sausages

1/4 cup water

to taste salt & pepper

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Roast the Sausages

  • Preheat oven to 400F. Place the sausages in a small baking dish and roast for 20-25 minutes, turning halfway through.

 Make the Pancakes 

  • In the meantime, combine the pancake mix with 1 egg, ricotta, milk and water in a medium bowl. Stir well and set aside.
  • Rinse the blueberries and set aside.
  • Once sausages have been in the oven for 10 minutes, start making the pancakes. Heat 1/4 tbsp. butter in a large pan over medium-high heat until melted.
  • Working in batches, scoop out 1/4 cup of the batter into the pan and top with 5 blueberries (you'll want to save some berries for serving fresh). Fit as many pancakes in the pan as possible, without over-crowding. Cook for 3-4 minutes per side. Remove from pan and set aside.  Repeat with the remaining batter and re-grease the pan with butter as needed.

Fry the Eggs

  • Once finished with pancakes, wipe the pan with paper towel and melt the remaining butter (about 1 tbsp.) over medium-high heat. 
  • Crack the eggs into the pan and cook for 4-6 minutes. Season with salt and peppe to taste.

Bring It All Together

  • Remove the sausages from the oven. Divide the pancakes and sausages evenly between two plates, along with a fried egg each. Serve with maple syrup and fresh blueberries!