Corn Cakes with Apples & Sausage

From Every Day With Rachael Ray March 2007

1 C flour
1/2 C cornmeal
2 Tbsp brown sugar
2 tsp baking powder
1/4 tsp salt
1 C milk
2 large eggs
6 Tbsp butter, 4 melted and 2 chilled
1 pound bulk sausage, formed into 8 patties
2 red apples (fuji or gala), cored and cut into 1" cubes
warm maple syrup for serving

Preheat oven to 200. In a large bowl, whisk together the flour, cornmeal, 1 tablespoon brown sugar, baking powder and salt. In a medium bowl, whisk together the milk, eggs and melted butter. Add the wet ingredients to the dry ingredients and stir until combined; set aside.
Heat a large, heavy skillet or griddle over medium-high heat. Add the sausage patties and cook, turning once, until lightly browned and cooked through, about 2 minutes per side. Transfer to a paper towel lined baking sheet, cover and keep warm in the oven.
Melt the remaining 2 tablespoons butter in the skillet over medium-high heat. Add the apples, sprinkle with the remaining 1 tablespoon brown sugar and cook until golden, 3-4 minutes. Transfer to the baking sheet, cover loosely and keep warm in the oven.
Working in batches, drop a scant 1/4 cup batter into the skillet for each pancake and cook over medium-high heat, without disturbing, until small bubbles appear on the surface, about 2 minutes. Turn and cook until browned on the other side, about 1 minute. Serve the pancakes, sausage patties and sauteed apples with the maple syrup.