HOW TO STORE:
Keep leftovers in the refrigerator for up to 3 days in an airtight bag or container.
Or, you can freeze them for up to 3 months. Freeze them in a freezer safe container, you can flash freeze them or freeze the pancakes separately from the sausage links if desired.
TIPS AND TRICKS:
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.
Nutrition
Calories: 207kcal | Carbohydrates: 16g | Protein: 7g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 310mg | Potassium: 264mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 201IU | Vitamin C: 0.2mg | Calcium: 97mg | Iron: 1mg
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