Pancakes stuffed with sausage and cheese in a frying pan

Ingredients:

• 340 g raw pork sausages without shells
• 220 g bacon, cut into 1 cm pieces.
• 1 and 2/3 cups premium flour
• 1/4 cup cornstarch
• 1/4 cup powdered sugar
• 1 tbsp baking powder
• 1/4 teaspoon of baking soda
• Coarse salt and freshly ground black pepper
• 1 and 1/4 cups milk
• 3 tablespoons melted unsalted butter
• 14 large eggs
• 1 cup grated cheddar
• Maple syrup, ketchup and hot sauce, for serving

Preparation:

1. In a large nonstick skillet, combine the sausage and bacon and cook over medium-high heat until the bacon is crisp and the sausage is cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage and bacon to paper towels to cool.
2. In a large bowl, combine the flour, cornstarch, powdered sugar, baking powder, baking soda, and 1/4 teaspoon salt. In a medium bowl, combine the milk, butter, and 2 eggs. Add the milk mixture to the flour mixture and knead until combined (it's okay if some lumps remain). Add the cheese and let the dough rest for 5 minutes.
3. Wipe out the skillet and heat over medium-low heat. Crack 2 eggs into the skillet, season with salt and pepper, and cook until the whites are almost set, about 3 minutes. Being careful not to break the yolks, pour 1/4 cup of batter over each egg, covering it completely. Sprinkle each pancake with 2 tablespoons of the bacon-sausage mixture and cook until bubbles form around the edges, 1 1/2 minutes.
4. Carefully flip each batter-coated egg and cook until the bottom of the pancake is golden brown and the egg whites are completely set but the yolks are still runny, about 1.5 minutes more. Reduce the heat if they start to burn.
5. Serve the finished pancakes immediately, drizzled with maple syrup, ketchup, and hot sauce. Fry the remaining pancakes in the same manner.