Pancake Pigs in a Blanket Recipe

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Pancake Pigs in a Blanket Recipe

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This pancake and sausage combination is great to make for a slumber party breakfast. Kids will have fun eating their way to the tasty "pig" hiding in the golden pancake blanket.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs, lightly beaten
  • 2-1/4 cups buttermilk
  • 1/4 cup vegetable oil
  • 16 to 18 Jones Dairy Farm All Natural Golden Brown Sausage Links, cooked
  • SYRUP:
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1/2 cup water
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon maple flavoring

Directions

In a large bowl, combine the flour, baking soda, baking powder and salt. Combine eggs, buttermilk and oil; blend into dry ingredients.
Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until the second side is golden brown. Roll each pancake around a sausage link.
For syrup, in a small saucepan, combine sugars and water; bring to a boil. Stir in flavorings. Serve warm with pancakes. Yield: 16-18 pancakes (1-1/2 cups syrup).
Originally published as Pigs in a Blanket in Cookin' Up Country Breakfasts Cookbook 1994, p92

Nutritional Facts

3 each: 829 calories, 27g fat (7g saturated fat), 124mg cholesterol, 1502mg sodium, 127g carbohydrate (88g sugars, 1g fiber), 19g protein.

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs, lightly beaten
  • 2-1/4 cups buttermilk
  • 1/4 cup vegetable oil
  • 16 to 18 Jones Dairy Farm All Natural Golden Brown Sausage Links, cooked
  • SYRUP:
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1/2 cup water
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon maple flavoring
  1. In a large bowl, combine the flour, baking soda, baking powder and salt. Combine eggs, buttermilk and oil; blend into dry ingredients.
  2. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until the second side is golden brown. Roll each pancake around a sausage link.
  3. For syrup, in a small saucepan, combine sugars and water; bring to a boil. Stir in flavorings. Serve warm with pancakes. Yield: 16-18 pancakes (1-1/2 cups syrup).
Originally published as Pigs in a Blanket in Cookin' Up Country Breakfasts Cookbook 1994, p92

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