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Savory Stuffed Pancake Cupcakes


09.01.10 Posted in Recipes, Uncategorized by

If you live in the Orlando area, then you’ve probably heard of Ethos Vegan Kitchen‘s amazing Sunday brunch. I love getting a stack of pancakes with a side of sausage and drenching everything in warm syrup. But for every other day of the week, I have to fend for myself. So here is a super simple on-the-go version recipe you can munch on all week.

INGREDIENTS

Makes 12 cupcakes.

Cupcake Batter:

2 cups Original Bisquick mix

1 ½ cup soy milk

½ package Gimme Lean ground sausage

½ cup your favorite syrup

PREPARATION

Cupcake Batter:

Whisk together the Bisquick mix and soy milk and set aside.

Sausage:

Crumble sausage pieces into a skillet and brown over medium heat. Should take approximately 8-10 minutes. Feel free to add your favorite seasonings. I like to use a lot of pepper and onion powder.

ASSEMBLY

Preheat oven to 400 degrees.  Line a muffin pan with cupcake liners.

Fill cupcake liners half way with cupcake batter.  Add sausage crumbles and a generous amount of your favorite syrup.

Bake for 18-20 minutes. Serve warm with your favorite pancake toppings and enjoy!



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