I broke out my Baby Cakes appliance today. It stays hidden in a closet until I come to the realization of how little effort it could take to make something…Much like days like today. A few days ago, I found “Mock Sausage and Pancakes”. Sounds like a great idea. I haven’t gone the pancake mix route though. Not yet. This is probably only the third time I have made pancakes in the two years of being gluten free.
I began looking, thinking about it…Coming to the realization, that I could totally get away with making these without being at the stove frying something.
Less standing time.
I was sold on the idea.
So just made them a few minutes ago, they are good. Next experiment is to see if how they’ll freeze. They’d be great to have on hand, for a quick breakfast. Still trying to get my hands on other recipes for things I have been wanting (chocolate muffins; some sort of nut-free breakfast bar that’ll freeze well).
Now for the pancakes, I adapted a recipe to meet my needs. Any pancake recipe would do.
Pancakes: Gluten Free on a Shoestring
Sausage: No recipe used.
1/2 c. all purpose flour
1 teaspoon baking powder
1 tablespoon sugar
1/2 c. milk
1.5 tablespoon of Smart Balance butter
1 Serving of Sausage (used 2 ounces of Farmer John’s sausage)
1. Mix all dry ingredients
2. Melt butter and let it completely cool
1. Brown sausage in a skillet on the stove. Set it to a medium setting
2. Crumble the sausage (small pieces)
3. Drain the sausage
Final Stages of Prepping
1. Plug in the appliance
2. Add in melted butter and milk
3. Stir well, making sure there are no lumps
4. Add in sausage, stir to make it evenly distributed
1. Now that it has heated up, lightly grease each well
2. Pour your batter into each well, carefully. Preferably, letting it get about 3/4’s full
3. Let it cook for about 4-5 minutes
4. Using fork or other utensil, transfer it to a cooling rack
5. Repeat process for remaining batter
Serve with gluten free maple syrup.
Yields about 2 dozen.