Pancake Pops – We’re talking Breakfast Suckers
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Ingredients
- 1 cup flour
- 3 tablespoon sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/3 cups buttermilk
- 1 egg, slightly beaten
- 2 tablespoon butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 4 cooked breakfast sausage links (1” diameter size) cut into 1/2” slices
- 30–40 3” wooden skewers (or can use lollipop sticks)
Instructions
- In a large bowl mix together the buttermilk, egg and vanilla until well combined.
- While whisking the egg mixture, slowly pour in the melted butter.
- Pour this over the dry ingredients and mix just until just a few lumps remain. You don’t want to over beat this.
- Set aside and allow to rest for at least 15-20 minutes.
- Heat a griddle pan over medium heat. You need a pan that has no sides or just a teensy side wall.
- Lightly spray with cooking spray (or can use butter).
- Reduce the heat to medium low.
- Insert the pointed tip of the skewer into the side of the sausage slice making sure to only go 3/4th of the way through.
- Pour your batter into a squeeze bottle with a large opening (or can you use a cup with a pour spout).
- Squeeze out the batter to about the size of a quarter (or just slightly bigger than your sausage slice).
- Place the sausage slice in the center of the batter making sure the skewer is sticking over the side of your grill pan but making sure flames to do not reach the edge of the pan. Don’t want to cause a fire!
- Squeeze out a little more batter on top of the sausage slice. You just want to barely cover it.
- Cook for 5-7 minutes or until bubbles start to form and the bottom becomes golden brown.
- Grabbing the skewer (if you can’t lift it up by the skewer, the pancake isn’t ready), gently flip over.
- Cook for 3-5 minutes or until the pancake pop is golden brown.
- Repeat with remaining sausage slices.
- Serve with warm maple syrup.