Baked Mini Pancake Stacks

• Vegetarian
• Gluten free

• Dairy

  • 1 cup Aunt jemima buttermilk complete

• Liquids

  • 3/4 cups Water

Found on bystephanielynn.com

Ingredients

• 1 Cup of Aunt Jemima Buttermilk Complete, or Aunt Jemima Original Complete, Mix
• ¾ Cups of Water
• 6 Round Breakfast Sausage Patties, cooked
• 6 Slices of Cheese
• 1 Cup of Aunt Jemima Buttermilk Complete, or Aunt Jemima Original Complete, Mix
• ¾ Cups of Water
• 5 Eggs
• 2 Tablespoons of Water or Milk
• Salt and pepper, as desired
• 12 Breakfast Sausage Links, cooked
• 2 Cups of Aunt Jemima Buttermilk Complete, or Aunt Jemima Original Complete, Mix
• 1½ Cups of Water
• 12 Wooden Skewers
• Flour, for dredging
• Vegetable or Canola Oil, for frying
• 6 Strips of Bacon, cut in half and cooked
• 2 cups of Aunt Jemima Buttermilk Complete, or Aunt Jemima Original Complete, Mix
• 1½ Cups of Water
• 2 Cups of Aunt Jemima Buttermilk Complete Mix
• ½ Teaspoon of Cinnamon
• ⅔ Cup of Milk
• ⅓ Cup of Honey
• 1 Large Egg, slightly whisked
• ¼ Cup of Vegetable Oil
• 1 Teaspoon of Pure Vanilla Extract
• Assorted Toppings *see notes below*

Directions

• Preheat oven to 350°.
• Prepare the baking pan by lightly spraying with a non-stick spray.
• Combine the pancake mix with water and stir until large lumps disappear. Do not beat or over-mix. Let stand 1-2 minutes to thicken.
• Scoop the batter into the Mini Wilton Pan, filling each cavity ¾s of the way full.
• Bake for 8-10 minutes, or until golden brown.
• Preheat oven to 350°.
• Prepare the baking pans by lightly spraying with a non-stick spray.
• Cook the sausage patties on the stovetop, drain, and set aside.
• Cut cheese slices with a round cookie cutter and set aside.
• Combine pancake mix with water and stir until large lumps disappear. Do not beat or over-mix. Let stand 1-2 minutes to thicken.
• Scoop the batter into the Wilton Sandwich Pan, filling each cavity ¾s of the way full. You will need 2 pancakes for each sandwich slider.
• Bake 8-10 minutes, or until the edges begin to brown.
• Whisk together the eggs and water. Add salt and pepper, as desired.
• Pour the eggs into the Wilton Sandwich Pan, evenly dispersing the eggs into six separate cavities.
• Bake for 10- 15 minutes, or until the eggs are set.
• Prepare the sausage links on the stovetop, according to the packaged directions. Drain and set aside.
• Heat the vegetable oil in a heavy bottom pot over medium-high heat, to 350°.
• In a large bowl, combine the pancake mix and water. Do not beat or over-mix. Let stand 1-2 minutes to thicken. Transfer the pancake batter into a tall glass for dipping.
• Insert a wooden skewer into each sausage link and roll in flour.
• Dip the sausages into the pancake batter and allow any excess drip off.
• Carefully place in the heated oil. After about a minute of cooking the skewer should float to the top of the oil. Turn to ensure even browning.
• Cook an additional 1-2 minutes, until the outside is golden brown.
• Cook the bacon as directed, per the package instructions.
• Combine the pancake mix and water in the batter dispenser. Stir until any large lumps disappear. Do not beat or over-mix.
• Lightly grease a non-stick skillet and place over a medium-high heat.
• Lay a slice of cooked bacon in the skillet and slowly cover with batter. We like to outline the bacon first, then fill in the center, ensuring the entire slice is covered.
• Once the pancake bubbles and the bottom turns golden brown, flip and cook the other side.
• Preheat oven to 425°.
• Line a mini muffin pan with paper liners or spray with a non-stick cooking spray.
• In a large bowl, combine the pancake mix and cinnamon. Set aside.
• In a separate bowl, combine the milk, honey, egg, oil, vanilla and whisk together.
• Add the wet mixture to the dry mixture and gently stir, until the dry ingredients are moistened.
• Fill each muffin cavity ¾s of the way full. If using a topping, add to the top of each muffin.
• Bake 8-10 minutes, or until a toothpick inserted into the center comes out clean.
• Cool in the pan for 2 minutes, then remove.