Family Friendly Pancake Muffins are delicious little muffins that are easy to make. They are perfect for the pack-and-go and for little hands. I make a batch and split it in half to create blueberries and sausages for sweet and savory pancake lovers. They freeze very well and reheat very easily in the microwave.
- ⅓ pounds Bulk Pork Sausage
- 1-½ cup All purpose flour
- 1-½ tsp baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 2 tablespoons Sugar
- 1-½ cup Buttermilk
- 1 teaspoon Vanilla
- 1 big egg
- 3 tablespoons Melted butter
- 1 cup blueberries
- Hot maple syrup
Preheat oven to 350°F and spray mini muffin cups with nonstick cooking spray.
Brown pork sausage breaking down into small pieces. Drain off any excess fat.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and sugar. In a large measuring cup, whisk together buttermilk, vanilla and egg.
Pour the liquid mixture into the flour mixture. Add butter and stir until incorporated. Fill a pan full of batter, pouring about 2/3 into each slot. Add 3-4 blueberries on top of each. Take the remaining dough and mix it with the crumbled sausage. Fill the second mold, filling each slot about 2/3 full.
Bake 13 to 15 minutes. Serve with hot maple syrup.
Note: You can make your own buttermilk by adding 2 tablespoons of lemon juice or white vinegar to 1 1/2 cups of milk. Let stand 5 minutes.