2) In a medium mixing bowl, mix together the flour and baking powder. Slowly add it to the wet ingredients, a little at a time, stirring gently after each addition. Once all the dry ingredients have been added, stir a few more times to combine, but do not overmix. It's okay to have a few small lumps.
3) Refrigerate the batter for at least 2 hours, but it's best to let it sit overnight.
4) Preheat a skillet to medium-high. Spoon about 3 tablespoons of batter per scotch pancake onto the skillet.
5) Cook on one side until bubbles appear and the edges are dry, about 2 minutes. Flip the pancakes and cook on the other side until the bottom is golden brown, about 1 1/2 minutes.
6) Remove the pancakes to a plate and place in the oven or warmer to keep warm. Repeat to make 8 pancakes.
7) Place the buffalo sausages on the skillet and cook until no longer pink in the middle, turning as they cook so that they brown evenly, about 3 minutes. If cooked too long, buffalo sausage gets very dry.
8) Place a buffalo sausage on top of each pancake. Roll the pancake around the sausage. Top with Tally's homemade syrup.
For the syrup:
1) In a large saucepan, combine the water, salt, sugar and golden syrup. Place on the hob over medium-high heat and bring to a slow boil. Continue boiling at medium heat for about 1 1/2 hours until the syrup turns amber-coloured.
2) Remove the syrup from the heat and add the maple flavouring. Ladle over the pancakes. The syrup is best served warm; it can be reheated on the stove or in the microwave.
Cook's Note: Buffalo sausage can be found in specialty food stores in the frozen section, or ordered through special mail-order businesses online.