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Chefclub
Total time : 1 h
4/5 cup maple syrup
3 1/3 tbsp Whiskey
1/4 lb breakfast sausage
1 1/2 cups flour
1 tsp salt
1 tbsp sugar
3 1/2 tsp baking powder
1 egg
1 1/4 cups milk
2 tbsp grated cheddar
24 blueberries
Powdered sugar
Maple syrup for dunking
3 tbsp melted butter
Tall glass
6 skewers
Parchment paper
Empty 24 pack egg carton
Step 1/4
Mix the maple syrup and Whiskey in a tall glass. Wrap one slice bacon around each skewer and soak in the glass for a few minutes. Then place on a parchment lined baking sheet and bake for 10 minutes at 375 °F.
Step 2/4
Form the breakfast sausage into small meatballs and cook in a frying pan over medium heat. Pour half of the reMayning Whiskey & Maple syrup mix into the pan and carefully light on fire to caramelize. Cook until golden brown and carmelized. Set aside in a bowl.
Step 3/4
Line a large 24 pack carton of eggs with parchment squares. Press the squares into the holes with the help of a washed egg. Next, in a large bowl mix the flour, salt, sugar, baking powder, egg, melted butter, and milk, and pour the pancake batter into the parchment lined holes halfway up. Fill each compartment with a pinch of grated cheddar, 1 small meatball, and a single blueberry cut in half. Cover each pancake bite with more pancake batter and bake for 20 minutes at 375 °F.
Step 4/4
Remove the pancake bites from the oven and add 4 bites to each bacon skewer. Sprinkle with powdered sugar and dunk in maple syrup. Enjoy!










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