This is an idea that has been floating around Pinterest recently. I grabbed up the recipe and got down to making a homemade version of the pancake & sausage corndogs sold by Jimmy Dean. They are delicious, but expensive for such a simple breakfast item.
Finally, some genius figured out how simple these were to make at home! I’d love to say it was me…but it wasn’t.
I took the recipe and tweaked it some, so the recipe here is all mine. That being said here’s the link to the original recipe, if you’re interested.
*Note: I originally used whatever I had on hand which included maple pork sausage. While we love to eat that sausage, it didn’t provide enough of a contrast of flavors when paired with the pancake batter and syrup. Use a saltier sausage.
1 c. Bisquick baking mix (I actually use the Aldi equivalent-Baker’s Corner)
2/3 c. milk
1/3 c. syrup
1/2 lb sausage, formed into 12 bite-sized balls and cooked (the original recipe suggests sausage links, but I didn’t enjoy having the texture of the cooked casing inside)
1. Preheat oven to 350. Grease pan. (This recipe makes 12 regular muffins or 24 min-muffins).
2. Pour batter evenly into cups. They will be filled 1/3 to 1/2 way.
3. Place sausage in each cup. Bake 12-14 minutes until the batter is golden brown.
**Note: for regular muffins, more batter will be required to completely cover tops. After testing, we found that to be too much pancake and not enough sausage!
***Also, if you’re like me and want a big taste contrast, just a dash of sea salt on top of the muffin makes the flavors really pop.
So, there you have it!
I hope you love them as much as we do. I made 24 regular-sized muffins and froze half by placing two muffins in a plastic bag and then dumping them all in a gallon-sized freezer bag.
I have a ton of recipes to try this week. So, more coming soon, hopefully.