Time 18m Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees. Add the pancake mix, milk, eggs, oil, and syrup to a medium mixing bowl and whisk to combine. Chop the sausage links into small pieces and stir into the batter. Pour batter 2/3 full into a greased or lined muffin tin. Bake for 13 minutes or until a toothpick inserted comes out clean. Serve with extra syrup, as desired.
Time 35m Number Of Ingredients 9 Steps:
Preheat your oven to 425 degrees Fahrenheit. Butter the inside of 24 pig cavities in 2 silicone molds using melted butter, reserving 2 tablespoons of the melted butter to put into the pancake batter. In large bowl, whisk together the flour, salt, baking powder, and baking soda. Whisk together the egg and buttermilk then add the sugar. Pour the liquid mixture into the flour mixture and stir just to combine. Add 2 tablespoons melted butter and mix until blended but with lumps remaining. Pour batter into a squeeze bottle. Squeeze batter into a pig cavity in the silicone mold filling it about 3/4’s full. Press a Little Smokie into the pancake batter. Cover the little sausage with more pancake batter. Repeat, filling up all 24 pig cavities. Bake for 14-18 minutes until golden brown. Remove and allow the pigs to cool for a few minutes before removing from the mold. Serve with your favorite dipping sauces.
Time 25m Yield 4 servings Number Of Ingredients 5 Steps:
Preheat oven to 375°. Separate crescent dough into triangles. Place hot dogs at wide ends of triangles and roll up. Place on an ungreased baking sheet. Combine egg and water; brush over rolls. Sprinkle caraway over tops; press lightly into rolls. , Bake 12-15 minutes or until golden brown.
Time 30m Yield 18 servings Number Of Ingredients 3 Steps:
Preheat oven to 425°F (220˚C). Slice the puff pastry into 6 even rectangles. Place a slice of cheddar on top of each puff pastry piece. Place a hot dog on the cheddar, then roll it up. Slice each roll into 3 even pieces, and arrange the pieces evenly on a baking sheet lined with parchment paper with a 1-inch (2-cm) gap between the pieces. Bake for 15 minutes, until golden brown and flaky. Enjoy!
Time 3h30m Yield 48 pieces Number Of Ingredients 6 Steps:
Make the pastry: Cut each stick of frozen butter into four pieces and grate using a shredding disc in a food processor. Change to the regular blade. Add the 1 1/2 cups flour and pulse 15 or 20 times, until the mixture resembles coarse crumbs. Add the sour cream and pulse until the dough comes together. (This can also be done by hand, using a box grater to shred the butter, working the flour into it with your fingertips or a fork, then mixing in the sour cream.) Turn the dough out on a floured surface and knead briefly to form a smooth ball. Divide the dough in half and flatten each piece. Place each in a zipper-top sandwich bag, press out any air, seal the bag and use a rolling pin to roll the dough until it fills the bag, forming a square. Refrigerate two hours or overnight. Make the pigs in a blanket: Heat a 10-inch skillet, preferably cast-iron, on medium. If your cocktail franks came in a plastic package, pat them dry on paper towels. Place the franks in the pan and cook, turning, frequently, until they’re lightly browned, 6 to 8 minutes. Remove from the pan and drain on paper towels. Let cool to room temperature. Remove dough from sandwich bags by cutting the bags and peeling them off. Roll each square of dough on a lightly floured board into a 9-by-12-inch rectangle that is about 1/8-inch thick. Cut each into four 9-by-3-inch strips, then cut each strip crosswise into six 1 1/2-inch sections. You should have 48 rectangles that are each 1 1/2 by 3 inches. Heat oven to 350 degrees. Line a baking sheet with foil. Place a cocktail frank on each piece of dough, across the rectangle so the longer side can be wrapped around the frank. Roll the dough around the frank, moisten the edge with water and press closed. Place each wrapped frank seam side down on the baking sheet. Bake until golden, about 25 minutes. Serve at once or let cool and refrigerate or freeze, then let come to room temperature and warm at 250 degrees for 15 minutes. Serve with mustard alongside for dipping.
Time 30m Yield 16-18 pancakes (1-1/2 cups syrup). Number Of Ingredients 14 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.
Time 35m Yield 4 Number Of Ingredients 6 Steps:
Heat oven to 400°F. Spray cookie sheet with cooking spray, or line with cooking parchment paper. In large bowl, mix 1 cup of the Bisquick mix, the egg and milk with whisk or fork until blended. In small bowl, place 1/4 cup Bisquick mix. Thread each cocktail sausage on 1 end of a skewer. Dip each sausage first into dry Bisquick mix, then into batter. Place on cookie sheet. Bake 14 to 18 minutes or until golden brown. Cool 2 to 3 minutes on cookie sheet before removing. Serve with syrup for dipping.
Time 18m Yield 7 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F. Add the pancake mix, milk, eggs, oil, and syrup to a medium mixing bowl and whisk to combine. Chop the cooked sausage links into small pieces and stir into the batter. Pour batter 2/3 full into a greased or lined muffin tin. Bake for 13 minutes or until a toothpick inserted comes out clean. Serve with extra syrup, as desired.
Time 18m Yield 7 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F. Add the pancake mix, milk, eggs, oil, and syrup to a medium mixing bowl and whisk to combine. Chop the cooked sausage links into small pieces and stir into the batter. Pour batter 2/3 full into a greased or lined muffin tin. Bake for 13 minutes or until a toothpick inserted comes out clean. Serve with extra syrup, as desired.
Time 28m Yield 15 pancakes Number Of Ingredients 7 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).
