Tuesday, January 8, 2013

Mini Breakfast Pigs-in-Blankets

The only way to make pancakes better is to serve them up with sausage. Or around sausage. I love going to places like IHOP and getting savory pork sausage wrapped up in sweet fluffy pancakes and dipping the whole thing in some warm syrup. Move over Campbells, this is mmm, mmm, good.

Did you know you can get this yumminess from the grocery store? They are just like corn dogs, stick and all, but instead of hot dogs and cornbread, it's pancakes and sausage. Very cool stuff. I wanted to try to recreate that at home, but I wasn't really up for dealing with wooden sticks and deep-frying my breakfast and all that, so this is what I came up with. These are perfect for kids and you can make them ahead of time.

Mini Breakfast Pigs-in-Blankets
Makes 24 minis

What I use:
  • 1 c. white whole wheat flour
  • 1 1/4 tsp. baking powder
  • 1 1/2 Tbsp. sugar
  • 1/4 tsp. cinnamon
  • 1 egg
  • 1 c. almond milk
  • 1/2 tsp. vanilla
  • 1 Tbsp. melted butter
  • 6 breakfast sausage links, cooked according to package directions, then cut into quarters
How I do it:

1. Preheat the oven to 350 degrees F.

2. Grease a mini muffin pan.

3. In a medium bowl, whisk together the flour, baking powder, sugar, and cinnamon.

4. In a small bowl, whisk together the egg, almond milk, vanilla, and melted butter.

5. Add the egg mixture to the flour mixture and whisk together just until combined. (You may need to add more milk or flour if the batter is too dry or wet, 1 tablespoon at a time.)

6. Put one teaspoon of batter in the bottom of each mini muffin cup.

7. Place one sausage piece in each cup.

8. Put a little more than one tablespoon of batter on top of each sausage piece.


9. Bake for 10 to 12 minutes. (Pancakes will not really turn brown.)

10. Serve warm with maple syrup for dipping.

I give K eight per serving, so he can have breakfast three times from this recipe.

Keep them in the fridge if you plan on eating them within a few days. Reheat them in the microwave for 30 seconds.

Or freeze them on a cookie sheet for an hour, then keep them in a freezer bag. Take them out the night before you want them. You could also reheat from frozen; times will depend on your microwave. Mine takes about a minute and a half on half power, or a two minute timed defrost.

What restaurant breakfast foods do you like to recreate at home?

1 comment:

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