Sausage Pancake Dippers Food

PANCAKE AND SAUSAGE ON A STICK

Steps:

• Fill a large heavy pot or high-sided skillet fitted with a deep-frying thermometer with 1 inch of oil and heat over medium-high heat to 360 degrees F.
• In a medium bowl, whisk together the all-purpose flour, oat flour, sugar, baking powder, salt and baking soda. In a separate small bowl or measuring cup, whisk together the buttermilk, egg and 2 tablespoons oil. Add the wet ingredients to the dry ingredients and stir to combine. Transfer the batter to a tall skinny glass or measuring cup (this step isn't completely necessary, but it will make coating the sausages easier).
• Working in batches of 3 or 4 sausages at a time, insert a lollipop or ice-pop stick into each sausage, pat off any excess moisture with a paper towel and dip into the pancake batter to fully coat, scraping off excess; it doesn't need to be a very thick coating, as the batter will puff up when frying. Carefully lower the entire thing (stick included) into the hot oil and fry until golden, 1 1/2 to 2 minutes. Use tongs to transfer to a paper towel or wire rack. Repeat with the remaining sausages. Cool slightly, then serve with maple syrup, if desired.
• To freeze, cool completely and then store in a ziptop bag in the freezer for up to 3 months. To reheat, wrap loosely in a paper towel and microwave until heated through, about 40 seconds. Let cool slightly and enjoy!

SAUSAGE PANCAKES

Steps:

• In a large bowl, combine the flour, baking powder, salt and baking soda. In another bowl, beat the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in sausage. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle;, turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup. ,

SAUSAGE PANCAKES

Steps:

• Preheat the oven to 200 degrees F.
• In a large bowl, whisk to combine the flour, sugar, baking powder and salt. Whisk in the buttermilk, eggs and butter until combined.
• Heat the oil over medium heat in a large nonstick skillet. Fry four of the sausage patties until cooked through, 2 to 3 minutes per side. Pour a scoop of batter over each of the patties and cook until golden; flip and continue cooking until the batter is set, another 3 to 5 minutes. Transfer to a platter and keep warm in the oven while you cook the remaining four sausage pancakes in the same manner. Serve with maple syrup.

BACON PANCAKE DIPPERS

Steps:

• Cook the bacon until crisp.
• (Suggested method: Preheat oven to 400 degrees. Arrange the bacon on a baking sheet lined with a wire rack. Cook for 15-20 minutes.).
• Chop one piece of bacon into small pieces to yield at least 1⁄4 cup.
• Prepare the pancake mix according to directions for 1 1⁄2 cups dry mix. Fold in the bacon bits. Let batter settle while you preheat the griddle to medium.
• Pour about a scant 1⁄4 cup of batter onto griddle in a straight line. Allow to spread (it should be a relatively thin line, just wider than the bacon) and then place a piece of bacon into center. Cover with 2-3 tablespoons additional batter, just to hide bacon.
• Cook until it begins to bubble and then flip, cooking another minute. Repeat with remaining bacon. Serve hot with maple syrup.

BACON PANCAKE DIPPERS

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
• Arrange the bacon in a single layer on the prepared baking sheet, spacing the slices apart so they aren't touching.
• Bake the bacon until it reaches your desired level of crispiness, 10 to 15 minutes. Remove from the oven and set aside.
• In a large bowl, whisk together the flour with the sugar, baking powder, baking soda and salt.
• In a medium bowl, whisk together the milk, sour cream, egg and 2 tablespoons melted butter.
• Add the wet ingredients to the dry ingredients and mix just until combined. (The batter should be lumpy.)
• Grease a griddle or large nonstick skillet with butter.
• Working in batches, arrange slices of the cooked bacon on the griddle, spacing them at least 3 inches apart. Spoon the pancake batter around and on top of each bacon strip and cook until bubbles form across the outside edges of the batter. Flip the pancake dippers once and continue cooking until they are cooked through. Repeat with the remaining bacon and pancake batter.
• Serve the pancake dippers warm with maple syrup for dipping.