1package gluten free breakfast sausagebrowned in skillet according to package directions
Butter for greasing skillet
Stir together gluten free baking & pancake mix, milk, oil and egg in a bowl.
Melt butter on your skillet over medium heat. Pour 1/4 cup of batter for each pancake onto your skillet. When edges start to brown, lift with a spatula and flip. Brown and remove to a plate.
Then wrap each pancake around a gluten free sausage. Sprinkle each with powdered sugar, drizzle with maple syrup and watch them disappear.
I prefer the taste of milk instead of water in my batter. So if you can tolerate dairy, go with milk. I think you'll like them that way.
Go with your favorite pancake mix. Today, I used Pamela's gluten free baking & pancake mix for the pancake. I've also made this recipe with King Arthur pancake mix. It has a touch of honey flavor in it. Yum.
Choose your favorite sausages. I like Applegate Farms sausage because they're not only gluten free, but also antibiotic free, with no added hormones. You may prefer Jones sausage which are all natural and gluten free, too.
Preheat your griddle on medium before pouring your batter on so that they’ll start to cook as soon as they hit the pan, but not too hot that they’ll scorch.
Wipe you griddle after every batch and use a new pat of butter so that your butter doesn’t burn.
Serving suggestions: Sprinkle each with powdered sugar, drizzle with maple syrup and watch them disappear. You might prefer a pat of butter, honey, jam, candied nuts or even whipped cream. It’s up to you.