Pancake-Wrapped Sausage Sticks
Shelf-stable sausage baked into pancake batter in a skillet. Breakfast you can eat with one hand.
- calories
- 540
- weight
- 4.5 oz
- cal / oz
- 120
- protein
- 18 g
- serves
- 4, scales
- prep
- 10 min
- cook
- 20 min
- total time
- 30 min
- water
- 180 ml cold
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Breakfast
- Campfire coals
- Grill grate
- Dutch oven
- Car camping
- Basecamp
- Real dishes
- Pre-mix at home
- Shelf stable
- Actual cooking
Ingredients
| All-purpose flour | 1 cup | |
|---|---|---|
| Sugar | 4 tbsp | |
| Baking powder | 1 1/2 tsp | |
| Kosher salt | 1/2 tsp | |
| Buttermilk powder | 3 tbsp | replaces 3/4 cup fresh buttermilk |
| Powdered whole egg | 1 1/2 tbsp | stands in for 1 egg |
| Ghee | 4 tbsp | divided; does not need a cooler |
| Shelf-stable cooked sausage links | 12 links | vacuum-packed breakfast links or a summer sausage cut into fingers |
| Maple syrup or mustard | to taste | for dipping |
Method
- Build a bed of coals or set a cast iron skillet on a grill grate over medium heat. Give it five minutes to come up to temperature.
- Whisk the dry premix with 180 ml of cold water and 2 tbsp of melted ghee until the lumps are mostly gone. Let it sit two minutes while the pan heats.
- Melt the remaining 2 tbsp of ghee in the skillet and swirl it around. It should sizzle, not smoke.
- Spoon about 2 tbsp of batter into the pan for each stick, lay a sausage link on top, then cover it with another spoonful.
- Cook 3 to 4 minutes per side, turning once the edges set and the underside is brown. Work in batches of four so you can actually flip them.
- Pull them off and eat hot, dipped in syrup or mustard.
The original bakes these in a cornstick pan in a 400 degree oven. Camp has no oven, so the shape comes from a hot skillet instead: batter, sausage, batter, flip once. Same result, one pan.
Everything perishable got swapped out. Buttermilk powder and powdered egg rehydrate with cold water and ride in the same bag as the flour, and ghee replaces butter because it keeps at ambient temperature for weeks. The sausage has to be the precooked vacuum-packed kind; raw links will not finish through in the time the batter needs. Keep the heat moderate, since the sugar in the batter browns faster than you expect over coals.
Packing
Flour, sugar, baking powder, salt, buttermilk powder, and egg powder go into one bag at home. Ghee travels in a small screw-top jar. Sausage stays sealed until you cook it.
Variations
- No skillet, add a splash more water and cook them as plain pancakes with the sausage on the side.
- A pinch of cinnamon or black pepper in the dry mix shifts it sweet or savory.
https://www.lodgecastiron.com/blogs/recipe/sausage-stuffed-pancake-sticks