Blueberry Turkey Sausage Pancakes Recipe
Seasoned turkey sausage patties with blueberries, coated in cottage cheese pancake batter and fried golden. 25g protein per serving.
Ingredients
For the sausage:
- spray oil - as needed
- 2 lbs ground turkey - 907g
- 1½ tsp smoked paprika
- 3 tsp dried sage
- 1½ tsp coriander seeds
- ½ tsp dried thyme
- ½ tsp cayenne pepper powder
- 3 tsp black pepper
- 1½ tsp salt
- 1 handful blueberries
For the batter:
- ½ cup cottage cheese
- 2 large eggs
- ¾ cup all-purpose flour
- 5 tbsp filtered milk - like fairlife
- 1 tbsp maple syrup
- 1 tsp baking powder
- 1 tsp vanilla extract
- ¼ tsp fine salt
Instructions
- Combine the ground turkey, smoked paprika, sage, coriander seeds, thyme, cayenne, black pepper, and salt in a large bowl — hands work best. Fold in the blueberries.2 lbs ground turkey, 1½ tsp smoked paprika, 3 tsp dried sage, 1½ tsp coriander seeds, ½ tsp dried thyme, ½ tsp cayenne pepper powder, 3 tsp black pepper, 1½ tsp salt, 1 handful blueberries
- Form into 2–3 inch balls and flatten into even patties.
- Heat the spray oil in a large pan over medium-high. Fry the patties 5 minutes per side, until browned and no longer pink in the middle, working in batches. Set aside to cool slightly.spray oil
- Meanwhile, blend the cottage cheese, eggs, milk, vanilla, and maple syrup until completely smooth.½ cup cottage cheese, 2 large eggs, 5 tbsp filtered milk, 1 tbsp maple syrup, 1 tsp vanilla extract
- Whisk the flour, baking powder, and salt in a separate bowl, then fold the wet into the dry. The batter should coat the back of a spoon and drip slowly — if it runs off in a stream, add a spoonful of flour.¾ cup all-purpose flour, 1 tsp baking powder, ¼ tsp fine salt
- Pat the cooked patties fully dry and dust lightly with flour so the batter grabs on.
- Heat oil to 350°F. Coat patties in batter, fry 2 to 3 minutes, turning, until deep golden. Stand on their sides briefly to cook the edges. Drain on a rack.
Notes
- Patties bone dry before dipping. Wet = coating falls off.
- Batter test: slow drip off the spoon. Stream = add flour.
- Oil at 350°F, no lower.
- Rack to drain, never paper towels.
- Fridge 4 days, freezer 3 months (freeze flat first).
- Recrisp at 350°F, 8 to 10 minutes, from frozen is fine.
Nutritional Information
Calories: 169kcal | Carbohydrates: 10g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 83mg | Sodium: 558mg | Potassium: 338mg | Fiber: 1g | Sugar: 2g | Vitamin A: 275IU | Vitamin C: 0.2mg | Calcium: 60mg | Iron: 2mg