A delightful twist on the classic breakfast sausage and pancake combo, perfect for brunch or a quick morning treat.
Preheat your oven to 250°F to keep the pancakes warm as you cook them.
Keeping the oven warm ensures the pancakes stay fresh and ready to serve.
Prepare the sausage links according to the package instructions, such as microwaving or pan-frying them.
Ensure the sausages are fully cooked and warm before wrapping them in pancakes.
In a mixing bowl, combine the pancake mix, milk, egg, and blueberries until just mixed.
Avoid overmixing the batter to keep the pancakes light and fluffy.
Heat a non-stick skillet over medium heat and lightly grease it. Pour small amounts of batter to form mini pancakes.
Cook the pancakes in batches to avoid overcrowding the skillet.
Place the cooked pancakes on an oven-safe platter and keep them warm in the oven.
Keeping the pancakes warm ensures they are ready to serve with the sausages.
Wrap each sausage link with a mini pancake, securing it with a toothpick.
Use toothpicks to keep the wraps secure for easy serving.
Serve the wraps with warm maple syrup for dipping and enjoy!
Warm the syrup slightly for a better dipping experience.
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