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I often tire of my basic breakfasts, eggs, toast, coffee, or an omelet, and go in for a meal that is the epitome of comfort.

It should be something cake-y, dense, hot, usually out of a skillet pan--these things make me happy and full enough to skip right over lunch. (Some days, that's necessary.) What I know you'll love about this recipe is the rich, slightly tart cake crumb, salty sausage, melty cheese, and the drizzled golden butter syrup that puts your tastebuds into another dimension--an ecstatic one.

Oh! And by the way, this skillet cake is great for house guests or a lazy weekend morning!

If you want to skip a step in making the golden syrup homemade, check out Lyles brand on Amazon.

Notes: Butter is unsalted. Neutral oil is organic canola.


Ingredients: 1 pound breakfast-style ground sausage, 2 tbsp. pure maple syrup, 1 tbsp. neutral oil, 1 small sweet onion-diced, 1/2 diced red bell pepper, 1/2 diced yellow bell pepper, 2 cups all-purpose flour, 1 tbsp. baking powder, 3/4 tsp. sea salt, 1/2 tsp. pepper, 2 tbsp. diced butter, 1 cup shredded mild cheddar cheese, 1 beaten egg, 1/2 cup plain yogurt, and 1/2 cup buttermilk. For the Golden Butter Syrup: 1 recipe for Golden Syrup (see below), 2 tbsp. softened butter.

Serves 6.

1. Preheat the oven to 350* F. Butter or spray an 8-9 inch cast-iron (or baking dish).

2. Brown the sausage with the maple syrup over medium heat until done. Drain and reserve.

3. Add neutral oil to the skillet along with onions and peppers. Cook until onions are softened. Remove from heat.

4. In a large bowl, tip in the flour, baking powder, salt, and pepper. Using fingertips, "rub" the butter into the flour until the mixture is flaky. Stir in shredded cheese.

5. In a separate bowl, whisk together the egg, yogurt, and buttermilk. Make a well in the dry ingredients then fold in the wet. Fold in sausage and peppers.

6. Scrape batter into the greased skillet. Bake for 40-45 minutes until golden brown and a tester comes out clean.

7. Make Golden Butter Syrup: gently heat the premade golden syrup (below) over low heat until warm to the touch- not hot. Stir in 2 tbsp. butter. When the mixture is creamy, remove from heat to serve.

GOLDEN SYRUP: 1/2 cup + 1 tbsp. sugar, 1/4 cup water, 1 tbsp. lemon juice.

Heat sugar and water in a deep saucepan over medium heat, stirring to dissolve the sugar. When the mixture begins to boil, pour in the lemon juice through a mesh strainer. Stir to combine and immediately turn the heat down to low.

Simmer syrup for 50-60 minutes, do NOT stir. Color will turn from pale to golden amber. The mixture will be thin but will thicken as it cools. Remove to a heatproof container. Cool completely before adding a lid.

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