Sausage Pancakes-on-Sticks
Sausage Pancakes-on-Sticks is a dairy free hor d'oeuvre. This recipe makes 18 servings with 156 calories, 6g of protein, and 9g of fat each. For 43 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires whole egg, canolan oil, cinnamon, and vanilla. From preparation to the plate, this recipe takes approximately 30 minutes. Not a lot of people made this recipe, and 6 would say it hit the spot. With a spoonacular score of 20%, this dish is rather bad. Similar recipes are Sausage Pancakes, Sausage Cranberry Pancakes, and Apple Sausage Pancakes.
Servings: 18
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
16 breakfast sausage links
Canola oil, for frying
Sprinkle of cinnamon
3 cups pancake mix
1/2 teaspoon vanilla
3 cups water
1 whole egg, slightly beaten
1 cup yellow cornmeal
Equipment:
chopsticks
frying pan
bowl
pot
tongs
Cooking instruction summary:
Watch how to make this recipe. Special equipment: chopsticks Cook the breakfast sausage links in a cast-iron skillet, turning occasionally until done. In a large bowl, combine the pancake mix, cornmeal and cinnamon. Stir to combine. Add the eggs, vanilla and water, adding more water as needed for the batter to become slightly thick (but not overly gloopy.) Start out by adding 1 cup, then work your way up to 3 cups or more. Heat some canola oil in a large pot over medium-high heat to about 350 degrees F. Drop in a bit of batter to see if it's ready; the batter should immediately start to sizzle but should not immediately brown/burn. Insert chopsticks into the cooked breakfast sausages so that they're two-thirds of the way through. Dip the sausages into the batter and allow any excess to drip off for a couple of seconds. Carefully drop into the oil (stick and all) and use tongs or a spoon to make sure it doesn't hit the bottom of the pan and stick. Flip it here and there to ensure even browning, and remove it from the oil when the outside is deep golden brown, 2 to 3 minutes. Serve with warm pancake syrup.
Step by step:
1. Watch how to make this recipe.
2. Special equipment: chopsticks
3. Cook the breakfast sausage links in a cast-iron skillet, turning occasionally until done.
4. In a large bowl, combine the pancake mix, cornmeal and cinnamon. Stir to combine.
5. Add the eggs, vanilla and water, adding more water as needed for the batter to become slightly thick (but not overly gloopy.) Start out by adding 1 cup, then work your way up to 3 cups or more.
6. Heat some canola oil in a large pot over medium-high heat to about 350 degrees F. Drop in a bit of batter to see if it's ready; the batter should immediately start to sizzle but should not immediately brown/burn.
7. Insert chopsticks into the cooked breakfast sausages so that they're two-thirds of the way through. Dip the sausages into the batter and allow any excess to drip off for a couple of seconds. Carefully drop into the oil (stick and all) and use tongs or a spoon to make sure it doesn't hit the bottom of the pan and stick. Flip it here and there to ensure even browning, and remove it from the oil when the outside is deep golden brown, 2 to 3 minutes.
8. Serve with warm pancake syrup.
Nutrition Information:
covered percent of daily need
