Today is National Pigs in a Blanket day, yay! Instead of your traditional hot dog in a blanket or cocktail weenie wrapped in dough, we decided to bring you a breakfast version of this kid loved recipe. Sausage, syrup, and pancakes… you can’t go wrong (you can even use veggie links for this one!).
3 Cups all-purpose flour
2-teaspoon baking soda
2-teaspoon baking powder
2-teaspoons of salt
¼ cups of buttermilk
¼ cups of vegetable oil
16-18 pork sausage links (or veggie links), cooked
1 cup of sugar
1 cup of brown sugar
½ cups of water
½ teaspoons of vanilla extract
½ teaspoons of maple flavoring
In a large mixing bowl, combine the flour, baking soda, baking power and salt. In a separate bowl, combine eggs, buttermilk and oil.
Blend wet ingredients into dry ingredients.
Pour batter by ¼ cups into a lightly greased hot griddle pan, you should be able to cook one or two pancakes in your pan depending on its size.
Flip over with a spatula when bubbles form on top of pancakes. Cook until the second side is golden brown. Remove and place on a plate. Repeat the process until you have an equal amount of pancakes and sausage links (unless of course you want to make extra pancakes for later).
Roll each pancake around a sausage link.
For the Syrup
In a small saucepan combine sugars and water and bring to a boil. Add in your vanilla extract and maple flavoring and turn stove off.
Serve syrup warm with your ‘pigs in a blanket’.
by Darius Bass