Pigs In A Blanket Recipe
Buttermilk pancakes wrapped around juicy link sausage.
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Ingredients
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Pancake batter
Sausages & finishing
Method
Pancake batter
- 1
Mix dry ingredients
In a medium bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly combined.
- 2
Combine wet ingredients
In a separate bowl or large measuring cup whisk the buttermilk, large egg, melted butter, and vanilla extract until smooth.
- 3
Make batter
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. A few small lumps are fine. Let the batter rest for 5–10 minutes while you prepare the sausages and preheat the pan. The batter should be pourable but slightly thick. If too thick, add up to 2 tablespoons additional buttermilk.
Sausages & cooking
- 4
Cook sausages
Heat a large skillet over medium heat and add 1 tablespoon vegetable oil. Add the breakfast link sausages in a single layer and cook, turning occasionally, until browned and cooked through, about 8–10 minutes depending on thickness. Remove to a paper-towel-lined plate and keep warm.
- 5
Preheat griddle or pan
Wipe the skillet clean or use a separate nonstick griddle. Reduce heat to medium-low and add 1 tablespoon unsalted butter, swirling to coat the surface so pancakes brown gently without burning.
- 6
Cook thin pancakes
For each pancake, pour about 2 tablespoons of batter (you want thin crepe-like pancakes to wrap the sausages) onto the hot pan and immediately tilt or spread to form a roughly 3–4 inch round. Cook until bubbles form on the surface and edges look set, about 1–1.5 minutes. Flip and cook the second side 30–60 seconds until lightly golden. Transfer cooked pancakes to a plate and cover loosely with foil to keep warm. Repeat until batter is used; this recipe should make about 24 small pancakes (3 per sausage).
- 7
Assemble pigs in a blanket
Place one warm cooked sausage near the edge of a thin pancake and roll the pancake around the sausage, seam side down. For extra security, overlap two pancakes slightly as you roll so each sausage is wrapped with 2–3 layers. Repeat for all sausages.
- 8
Finish (optional quick reheat)
If you prefer a slightly crisp exterior, return the wrapped sausages to the skillet seam side down over low heat for 1–2 minutes per side until lightly golden. Be careful not to overcook and dry the pancake.
- 9