Instructions
Cook the sausage per the back of the package and set aside.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In a small bowl, whisk together the buttermilk, beaten egg, melted butter, and vanilla.
Pour the wet into the dry mixture and stir until combined. Let sit for 5 minutes.
Place a large non-stick skillet over medium heat. Once hot, spray lightly with cooking spray.
Place 3 tablespoons of the batter into the hot skillet and gently spread out the batter.
Cook for about 2-3 minutes until bubbles appear on top and the bottom is golden brown, flip and cook another 2-3 minutes until golden brown.
Place the pancake on a plate and immediately place a sausage link in the center.
Roll the pancake around a sausage link. Set it on a plate seam side down, so it stays.
Repeat with the remaining batter and sausage links.
Serve on a plate with syrup poured over the top, or dip in syrup in a small bowl
Notes
Syrup is not included in the nutritional value.
You can freeze these for later, see my tips above.
I like to double this recipe to make more, especially if feeding a crowd.
You can use flavored pancakes in this recipe by adding fruit, chocolate chips or other things to the batter.
Feel free to make bigger or smaller pancakes to make these with.
Be very careful when you roll the pancakes with the sausage, it is VERY HOT. But, you need to do this immediately, or it will be harder to roll the sausage with the pancake. Doing it while the pancake is still very hot will help it form and keep its shape.
Depending on the size of your skillet, you can cook multiple pancakes at the same time, saving overall time.
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