By Cody turned twenty-one Friday January tenth. The first time the household has a twenty-one-year-old in it — though Cody has decided he is not going to drink, not now, not for a long time, given his history. Dustin and Mama and I went out for a small dinner with him at the Italian place on 71st. The recipe Sunday was pancakes and sausage on a stick — the carnival-food version of a breakfast, with breakfast-sausage links wrapped in pancake batter and pan-fried, served on wooden skewers.
The recipe is below.
Pancakes and Sausage on a Stick
Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min | Servings: 6 (2 sticks per serving)
Ingredients
- 12 fully cooked breakfast sausage links
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Non-stick cooking spray
- 12 wooden craft sticks or skewers
- Maple syrup, for serving
Instructions
- Prep the sausages. Cook sausage links according to package directions if not already fully cooked. Let cool slightly, then insert a wooden stick lengthwise into each link, leaving about 2 inches of stick exposed as a handle. Set aside on a paper-towel-lined plate.
- Make the batter. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate small bowl, whisk together buttermilk, egg, melted butter, and vanilla. Pour the wet ingredients into the dry ingredients and stir until just combined—a few small lumps are fine. Do not overmix.
- Heat the pan. Warm a large non-stick skillet or griddle over medium heat and spray lightly with cooking spray. Pour about 3 tablespoons of batter per stick into the pan, spreading slightly into an oval shape.
- Cook the sticks. Lay a sausage-on-a-stick in the center of each batter oval. Spoon another tablespoon of batter over the top of each sausage to cover. Cook 2–3 minutes until bubbles form and edges look set, then carefully flip and cook another 2 minutes until golden brown and cooked through. Work in batches to avoid crowding.
- Cool and store. Transfer finished sticks to a wire rack to cool completely. For meal prep, arrange in a single layer on a baking sheet, freeze for 30 minutes until firm, then store in a zip-top bag or airtight container in the refrigerator for up to 4 days (or freeze up to 1 month).
- Reheat and serve. To reheat from refrigerator, microwave on a paper towel for 45–60 seconds, or warm in a 350°F oven for 8–10 minutes. Serve with maple syrup for dipping.
Nutrition (per serving)
Calories: 310 | Protein: 11g | Fat: 14g | Carbs: 35g | Fiber: 1g | Sodium: 520mg