Saturday, January 21, 2012
My son saw some Jimmy Dean Sausage and Pancakes on a stick and thought they looked yummy so I decided to give something similar a shot. Perfect for the freezer to pull out on a school morning. I didn't actually put them on a stick this time but I may in the future for fun. If you do, insert the stick in the sausage before placing them on the pancake.
This made enough for 12 sausages and a few extra pancakes
12 sausage links, cooked
3/4 cup brown rice flour
3/4 cup sorghum flour
1/2 cup tapioca starch
1/4 cup corn starch
6 TB buttermilk powder
2 TB sugar(I use raw sugar)
2 tsp baking powder
1 tsp baking soda
3/4 tsp xanthan gum
1 1/2 cups water(plus extra to thin if needed)
2 eggs, lightly beaten
1/2 cup chopped blueberries(I use frozen and chop them up in the food processor)
Mix all dry ingredients and blend well. Slowly add the water and eggs, mix gently, adding extra water if it looks too thick, you want it on the thinner side.
Heat a griddle to medium heat. Grease lightly.
Pour batter by about 1/4 cup and spread it out slightly, you want the pancakes to be on the thinner side.
Cook until bubbles start to appear, then place a sausage on one side....allow to cook a little more.
CAREFULLY roll the pancake in half over the sausage. Allow to cook a few minutes more until the edges are cooked.
If you plan on freezing these leave them slightly underdone. Cool completely. Freeze in a single layer on a cookie sheet , when they are fully frozen wrap well and return to the freezer.
To re-heat preheat oven to 350, bake on a cookie sheet for 20-30 minutes until heated through or wrap in a paper towel and microwave on defrost for 90 seconds, then on full power in 30 second increments until heated through.