Post by Loupy on Feb 25, 2014 16:04:11 GMT -7
Sausage Pancakes-on-Sticks
Recipe courtesy of Ree Drummond @ www.foodnetwork.com/
Total Time: 30 min
Prep: 15 min
Cook: 15 min
Yield: 18 corn dogs
Ingredients
16 breakfast sausage links
3 cups pancake mix
1 cup yellow cornmeal
Sprinkle of cinnamon
1 whole egg, slightly beaten
1/2 teaspoon vanilla
3 cups water
Canola oil, for frying
Warm pancake syrup, for serving
Special equipment: chopsticks
Directions
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.
Cooks Notes:
Made these for the 2nd time and came up with a few twists/ details. For cinnamon, I found a 1/2 teaspoon works well. Also , I did not have enough sticks, so I browned all the sausage as directed, then cut the links in thirds. Then tossed them in the batter,and used tongs or a fork to place them in the batter. The result is mini sausage bites....worked out well. For left over batter, just fry small spoonfuls of the batter alone. They turn out like fried pancake balls that can be dusted with confection sugar or drizzled with syrup. I served those with bacon and eggs.
gmjjh
2012 Ree Drummond, All Rights Reserved
Recipe courtesy of Ree Drummond @ www.foodnetwork.com/
Total Time: 30 min
Prep: 15 min
Cook: 15 min
Yield: 18 corn dogs
Ingredients
16 breakfast sausage links
3 cups pancake mix
1 cup yellow cornmeal
Sprinkle of cinnamon
1 whole egg, slightly beaten
1/2 teaspoon vanilla
3 cups water
Canola oil, for frying
Warm pancake syrup, for serving
Special equipment: chopsticks
Directions
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.
Cooks Notes:
Made these for the 2nd time and came up with a few twists/ details. For cinnamon, I found a 1/2 teaspoon works well. Also , I did not have enough sticks, so I browned all the sausage as directed, then cut the links in thirds. Then tossed them in the batter,and used tongs or a fork to place them in the batter. The result is mini sausage bites....worked out well. For left over batter, just fry small spoonfuls of the batter alone. They turn out like fried pancake balls that can be dusted with confection sugar or drizzled with syrup. I served those with bacon and eggs.
gmjjh
2012 Ree Drummond, All Rights Reserved
