Pigs In A Blanket Recipe

Mix dry ingredients

In a medium bowl whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1 tbsp granulated sugar, and 1 tsp salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk 1 cup milk, 1 large egg, and 2 tbsp melted unsalted butter until smooth.

Pour the wet mixture into the dry ingredients and stir gently until mostly combined; a few small lumps are fine. Do not overmix. Let the batter rest 5 minutes to thicken slightly.

Prepare sausages

Pat the 12 mini cocktail sausages dry. If using larger hot dogs, cut them into 2-3 inch pieces so they are roughly the size of mini sausages.

Preheat pan

Heat a nonstick skillet or griddle over medium heat and add about 1-2 tsp oil or a small knob of butter to lightly coat the surface.

Cook pancakes and assemble pigs in a blanket

For each pig in a blanket: pour about 2 tbsp of pancake batter into the skillet to form a small, roughly 3-inch round pancake. Immediately press one mini sausage into the center of the batter and, if using, sprinkle about 1/4 tsp shredded cheddar cheese on top of the exposed sausage or on the pancake around it. Cook for 1-2 minutes, until bubbles appear on the surface and the edges look set. Using tongs or a spatula, carefully flip the pancake-with-sausage and cook another 1-2 minutes until golden brown and the sausage is heated through. Repeat with remaining batter and sausages, adding more oil or butter as needed.

If you prefer fully wrapped pigs in a blanket, pour a slightly larger pancake (about 3-4 tbsp batter), place the sausage on the batter, and spoon a little more batter around the sausage so it is more fully enclosed; cook as above.

Transfer cooked pigs in a blanket to a warm plate and keep covered loosely with foil while finishing the rest to retain heat.

Serve warm with mustard and ketchup (about 4 tbsp each provided). Garnish with chopped chives or parsley if desired, and sprinkle a touch of powdered sugar only if serving a sweet-savory version.

To reheat: place on a baking sheet and warm in a 350°F (175°C) oven for 5-8 minutes or reheat briefly in a nonstick skillet over low heat.