Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add onion; cook 5 minutes or until soft, stirring frequently. Remove casing from sausage. Add sausage to pan; cook until browned, stirring until finely crumbled. Remove sausage mixture from pan; set aside.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and the next 4 ingredients (flour through thyme) in a large bowl. Combine 2 teaspoons oil, buttermilk, apple butter, and eggs, and add to the flour mixture, stirring until smooth. Stir in the sausage mixture.
Spoon about 1/4 cup batter onto a hot nonstick griddle or a large nonstick skillet. Turn pancakes when the tops are covered with bubbles and the edges look cooked.
These were surprisingly non-wierd; essentially flat sausage muffins...with syrup. 1/4 lb. of sausage seems like not much but was actually generous as each pancake was very sausage-y. I used homemade mild turkey breakfast sausage and Splenda(R) - sweetened apple butter, and served them with maple syrup and more apple butter (for a sugar-free breakfast), They smelled marvelous while cooking, and as meat was already included they didn't need a side. The husband liked them, and while I might not want these all the time I would make them again.
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