I cannot even begin to tell you how yummy this combination is. Blueberry pancakes, sausage links, fresh blueberries (that I’ve frozen so that they’re icy cold), a little plain Greek yogurt, and a tad bit of brown sugar (or brown sugar substitute) on top of the yogurt, along with syrup (I use sugar-free) at the bottom.
Ingredients:
- Blueberry pancakes (use your own favorite recipe or mix — I add extra liquid to mine to make the pancakes thinner and I add extra blueberries)
- Link sausages, cooked (the Jimmy Dean brand ones are pre-cooked, you simply need to heat them up)
- Pancake syrup (I use sugar-free)
- Additional fresh blueberries that you have cleaned and frozen
Special equipment:
You’ll need toothpicks or skewers and little shot glasses or mini parfaits, or even egg cups.
Directions:
Make your pancakes!
Cook your sausage. Put a little syrup in the bottom of your shot glasses or mini parfaits or whatever you’re using for serving. Wrap a pancake around each sausage. Secure with a toothpick and add a couple of blueberries on the pointed end. Position your skewered pancake at the opening of the serving glass.
The egg cup works fine as a vessel, too, but I like the clear glass better because it’s possible to see the syrup at the bottom.
Those of you who know me well realize that I fairly well despise cooking breakfast. Why? Because it happens early in the morning.
There are certain breakfast foods that I love, however, and fixing them for an evening meal works just fine.
It doesn’t matter what time of day you fix this. I’m telling you, your taste buds are going to be happy and they won’t know what time it is.
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