Baked Sausage And Pancake Pigs In A Blanket In A Pan Food

PANCAKE PIGS IN A BLANKET

Steps:

• 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.

PIGS IN A BLANKET

Steps:

• Preheat the oven to 375°. Working quickly while cold, unroll the crescent dough sheet on a lightly floured surface and separate the perforated dough into 8 triangles. Cut each dough triangle into three equal skinny triangles.
• Place one cocktail sausage on the wide base of one skinny triangle. Roll the sausage toward the pointed end of the triangle, allowing the dough to overlap and wrap around the sausage. Place the rolled sausage on a parchment-lined baking sheet, point-side down. Repeat with the remaining dough triangles and sausages.
• Whisk together the egg with 1 teaspoon water in a small bowl until smooth. Brush the egg wash over the dough and sprinkle with the everything bagel seasoning, if desired. Bake at 375° until the dough is puffed and golden brown, 12 to 15 minutes.
• Make the dipping sauces (optional): For the Spicy Mayo Dipping Sauce, stir together the mayo and chile-garlic sauce in a small bowl until smooth. For the Maple-Dijon Dijon Dipping Sauce, stir together the mustard and syrup in a small bowl until smooth. For the Quick Ranch, stir together the sour cream, pickle juice, and chives in a small bowl until smooth.
• Serve the pigs in a blanket warm with Spicy Mayo, Maple Dijon, or Quick Ranch Dipping Sauces.

PULL-APART PIGS IN A BLANKET

Steps:

• Slice 8 links of Buffalo chicken sausages crosswise into thirds. Unroll 2 tubes of refrigerated crescent roll sheets and cut each sheet in half lengthwise, then cut crosswise into sixths (you'll have 24 strips). Wrap a dough strip around each piece of sausage and stand them up in a 9-inch springform pan, leaving a little space between the pieces. Brush with Buffalo sauce and bake at 400 ̊, until golden brown, about 35 minutes. Serve warm with blue cheese dressing.

BAKED SAUSAGE AND PANCAKE (PIGS IN A BLANKET IN A PAN!)

Steps:

• Heat the oven to 375°F. Arrange a rack in the upper third of the oven and heat the oven to 375°F. Place a 10-inch cast iron skillet or oven-safe nonstick pan over medium-high heat and add sausages, browning evenly.
• Mix the dry ingredients. Whisk 1 1/4 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt together in a large bowl.
• Melt the butter. Microwave 2 tablespoons unsalted butter in a separate smaller microwave-safe bowl or large measuring cup in 10-second bursts until melted, 30 to 40 seconds.
• Mix wet ingredients. Add 1 1/4 cups buttermilk to the melted butter. Then separate 2 eggs, collecting the egg whites in the measuring cup used for the buttermilk. Add the egg yolks to the melted butter and whisk to combine.
• Combine the wet and dry ingredients. Pour the buttermilk mixture into the flour mixture and stir with a spatula until most of the flour is moistened. Add the egg whites and fold in just until incorporated, but do not overmix.
• Rest the batter. Set the batter aside for 10 minutes.
• Remove Sausages from pan, and slice if you like. We love the look of them whole but it's easier to serve when they are sliced. Wipe the skillet with paper towels and place in the oven to preheat while the batter rests.
• Melt the butter in the skillet. Cut the remaining 2 tablespoons unsalted butter into 4 pieces. Take the preheated skillet out of the oven and add the butter. Swirl the pan until the butter melts and coats the bottom and sides.
• Add the batter to the pan. Transfer the pancake batter to the pan and spread into an even layer.
• Top with sausages. Arrange nicely, or sprinkle sliced sausages on top.
• Bake the pancake. Bake the pancake until puffed and golden brown, 25 to 30 minutes.
• Serve the pancake. Cut into wedges and serve with maple syrup. Or dusted with powdered sugar is pretty delicious.

BAKED PANCAKES WITH SAUSAGES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease a 10x15 inch jellyroll pan.
• Place sausages in a skillet and cook over medium-high heat until evenly browned. Drain on paper towels.
• Sift together the flour, baking powder, white sugar, and salt; set aside.
• In a large mixing bowl, beat eggs until light and fluffy. Add milk and shortening; mix well. Gradually stir in dry ingredients until smooth. Pour the batter into the prepared jelly roll pan. Arrange sausages on top of the batter.
• Bake in preheated oven until pancakes are golden brown and cooked through, about 15 minutes. Cut into 10 pieces and serve hot with butter and syrup.

BREAKFAST/BRUNCH PIGS IN A BLANKET

Steps:

• Pre-heat oven to 250*F.
• Heat pre-cooked sausage links per box directions (I microwave them while I prepare the mini pancakes). Microwave the pure maple syrup while preparing the sausage links.
• Thoroughly mix the Bisquick mix, milk, egg and blueberries (if using).
• Spray a large non-stick skillet with cooking spray. Heat skillet over medium heat. Use 2 heaping tablespoons of batter to make each mini pancake. Do not over crowd the pan, work in small batches. When pancake starts to dry around the edges and bubble (approx 2 minutes), flip and cook on the other side (approx 1 1/2 - 2 minutes). (Cooking times may vary depending on the heat level and the type of skillet).
• Place cooked pancakes on an oven safe platter and keep warm in the oven while finishing the rest of the pancakes.
• When all pancakes are made, lay 1 cooked, warmed, breakfast sausage link across the middle of each mini pancakes, fold over (like a taco), and run a toothpick through the pancake and sausage to keep folded.
• Serve with warmed pure maple syrup for dunking and enjoy! (You may need to heat up more syrup. I only suggested 3/4 cup, but my kids would drown them while dunking and I went through a lot more than that).