Pancakes and Sausage On-A-Stick

Course: Mornings

Cuisine: North American

Keyword: pancakes, sausage

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 119kcal

Author: Marta Rivera

Use packaged pancake mix for the easiest breakfast ever.

Print Recipe

Equipment

8" wooden skewers
Deep frying thermometer

Ingredients

12 ounce package (14) breakfast sausage links

Pancake Batter (see notes for pancake batter from scratch)

4 ounce pouch VickyCakes Original Pancake and Waffle Mix
1 large egg lightly beaten
1 cup whole milk
3 tablespoons cold water
1 tablespoon vanilla extract
1 tablespoon vegetable oil
oil for frying

Instructions

Par-Cook the Sausage Links (may be done a day in advance)

Preheat your oven to 350°F.
Arrange the links in a single layer on a quarter sheet pan, leaving enough space between each to allow the hot air to circulate.
Pierce each link once with the tines of a fork to prevent them from bursting as they cook.
Bake the sausage for 10 minutes. After 10 minutes, flip the links and cook for another 5 minutes.
Remove the pan from the oven and allow the links to cool until you can handle them.
Once your sausages have cooled enough to handle, impale them on an 8" wooden skewer.
Set the links aside while you prepare the pancake batter.

Make the Pancake Batter

If using the VickyCakes Mix: whisk together the egg, whole milk, oil, water, and vanilla extract.
Pour the pancake mix into the wet ingredients and use a rubber spatula to stir the mix just until the flour has been incorporated.
If making your batter from scratch: sift together the flour, baking powder, baking soda, salt, and sugar.
In a separate, larger bowl, whisk together the milk, egg, oil, and vanilla.
Fold the dry ingredients into the wet and using a rubber spatula. The batter should be slightly thick (like whipped cream), but not runny. If needed, thin the batter with a little more milk.

Dip, then Fry the Sausages

Preheat your frying oil in a large pot to 365°F.
Transfer the pancake batter to a really tall smoothie glass.
Dip one or two of the sausage skewers into the pancake batter, ensuring that batter touches the skewer where it meets the sausage.
Once the oil is hot enough, carefully slip two or three skewers into the oil. It's better to keep the amount of skewers to a minimum. Too many in the oil causes the oil temp to drop to rapidly.
After 30 seconds, flip the skewers over in the oil to fry them evenly. Fry the pancakes and sausage skewers for 3 minutes.
Carefully remove the skewers from the oil and allow them to drain on a paper towel-lined dish or sheet pan while you fry the remaining skewers.
Scoop any leftover batter into the hot oil and fry to make donuts.
If you want skewerless pancakes and sausages, pull the stick out when the pancakes are cool enough to touch.
Serve the skewers dipped in maple syrup, thinned nutella, or your favorite fruit syrup. They are also great served plain or dusted with powdered sugar.
Store leftovers in a covered container in the refrigerator. Reheat in a 350°F oven or microwave until warmed through.

Notes

Pancake Batter recipe (use in place of batter recipe above):

1 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon granulated sugar
1 large egg, lightly beaten
1 cup milk (plus more as needed to thin)
3 tablespoons vegetable oil
1 tablespoon vanilla extract

To Freeze Pancakes and Sausage On-A-Stick:

Allow the pancakes and sausage on-a-stick to cool completely, then lay them on a sheet pan and freeze them until solid.
Transfer them to a freezer storage bag for up to 2 months.
When ready to eat, pull them from the freezer, wrap them in a paper towel, and reheat in the microwave for 1 minute on high. Or, reheat in a toaster oven or conventional oven for 5-10 minutes or until warmed through.

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