JOHNNY CAKES WITH HOT MAPLE SYRUP

Preheat oven to 400° F.

Combine syrup, jalapeno, ancho and water in a small pot. Allow mixture to come to a simmer on low heat and reduce until it returns to the syrup's original thickness. Strain out the peppers.

Combine buttermilk and cornmeal in a small bowl and mix together. In a separate bowl, whisk together flour, sugar, baking powder, salt and baking soda.

Cook Gardein® Saus'ge according to package directions and slice into quarters

Wearing gloves, work the shortening into the flour mixture with your hands until it appears crumbly.

Whisk egg and coffee extract into buttermilk mixture. Once fully combined, add the flour mixture into the buttermilk mixture and stir until just combined into a thick batter.

Grease a 6-inch cast iron pan. Place the saus'ge in an even layer on the bottom of the cast iron pan. Pour the batter over the saus'ge.

Smooth out the top of the batter and bake at 400°F for 20 to 25 minutes.

Allow the cake to cool in the pan for 10 minutes. Remove and portion with a serrated knife; serve with butter and hot maple syrup.