What's more American than pancakes & sausage for breakfast? When I was a kid in rural upstate New York, pancake breakfasts were a social event. My church held them as fundraisers. So did the volunteer fire department. My next door neighbor often hosted. It seemed like EVERYBODY came. Since I'm not on a tight schedule this holiday, I treated myself. Here's what I came up with, venison sausage from Louisiana, whole wheat buttermilk pancakes made with beer brewed in Houston, topped with melted butter & genuine maple syrup from upstate New York. It was pretty good, if I say so myself. Substituting beer for whatever your recipe or mix instructions call for makes them really fluffy. I cooked them in a black skillet with pecan oil. If you decide to try this, have plenty of syrup handy. They soak it up like a sponge!