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Back To School Breakfast Bites

Naturally Sweetened Pancake Bites with Seasoned Breakfast Sausage.
Print Recipe
Course Breakfast
Servings 0

Equipment

Ingredients
  

  • 3/4 lb breakfast sausage, loose
  • 2 cups All Purpose Flour
  • 1 3/4 cups Milk
  • 1/4 cup Butter
  • 1 large Egg
  • 3 tbsp honey
  • 2 tbsp cane syrup
  • 4 tsp baking powder
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 1/4 tsp baking soda

Instructions
 

  • Preheat oven to 350 degrees.
  • Brown your breakfast sausage cooking all the way through and crumbling as it cooks into small ground meat consistency. Drain off grease and set aside to cool.
  • Whisk together the flour, baking powder, baking soda, and salt in a large bowl (flour, baking powder, baking soda, and salt.)
    Melt butter and let cool slightly.
  • In a separate medium sized bowl, combine the wet ingredients including butter (milk, egg, honey, cane syrup, vanilla syrup and butter).
  • Fold the wet ingredients into the dry ingredients and mix well.
  • Add cooked and crumbled breakfast sausage to the combined pancake batter.
  • Grease mini muffin pan and scoop a spoonful of pancake batter into each muffin 'hole' in the pan. Set remaining pancake mix aside for a second batch.
  • Bake first batch of muffins for 13 mins or until a toothpick inserted in center of muffin comes out clean.
  • Remove first batch of muffins to let cool. Repeat the last two steps with remaining pancake mix to bake and let all cool completely.
  • To freeze, place cooled muffins in large ziploc freezer bag or a freezer-safe container. Store in freezer until ready to eat.
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