Sausage and Egg Breakfast Pancake Balls
You know how at iHop or your local diner they offer those big breakfast combos: so basically all your favorites on one plate. That’s how I feel about this ballsy bite… You’ve got your cheesy egg, your fatty sausage and your carb-loaded pancake all wrapped up in a ball! Your hangover won’t know what hit it…
Serving size: 10 balls
3 cups pancake mix
2 tbsp oil
4 breakfast sausage links
4 American cheese slices, halved
1/2 cup maple syrup
3 cups vegetable oil, for frying
Start by mixing 2 of your eggs, your pancake mix and your oil in a bowl. The trick here is to add as little moisture as possible so that you can create a thick dough-like texture (instead of goopy pancake batter). The trick we recommend is to add 1 egg at time so you can gauge how much moisture you’ll really need, all depending on the pancake mix you’re using.
Scramble up four eggs and cook your sausage. Chop the sausage into bits and mix it with your scrambled eggs.
Take 3 inches of the pancake dough and flatten it in your hand. Then place a halved slice of American cheese on it. Then wrap it around your egg and sausage center.
Heat your vegetable oil and fry the balls until golden brown. Pour maple syrup on top and enjoy!