What's Your Dish? Sausage pancake lollipops

March 28th is National Something On A Stick Day so blogger Andria Gaskins is making sausage pancake lollipops to kick your morning off.

Makes 16 servings.


  • 16 breakfast sausage patties
  • 1 ¾ cups all-purpose flour
  • ¼ cup cornmeal
  • 3 tablespoon sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 ¼ cups milk
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons unsalted butter, melted and cooled
  • 16 wooden craft sticks
  • Canola oil, for frying
  • Confectioners’ sugar, for dusting
  • Warm pancake syrup, for serving


  1. Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.  Place the sausage patties on the sheet in a single layer. Bake until no longer pink and the juices run clear, 15 to 18 minutes. (Baking the sausage patties keeps them flat.)
  2. Meanwhile make the pancake batter. Whisk 1 ¼ cups flour, cornmeal, sugar, baking powder and salt in a large bowl until combined. Whisk the milk, eggs and vanilla in a 2-cup liquid measuring cup until combined. Make a well in the center of the flour mixture and pour in the liquid mixture. Mix until combined and smooth. Whisk in the butter.
  3. When the sausages are cool enough to handle insert craft sticks halfway through the patties.
  4. Heat the oil in a large pot over medium-high heat to about 350 degrees F. Place ½ cup flour on a plate and dredge each patty in the flour and shake off the excess. (This will help the batter stick to the sausages.) Dip the sausages into the batter and allow any excess to drip off.
  5. Carefully place 2 to 3 sausages into the oil (stick and all) and use tongs or a slotted spoon to make sure they don’t hit the bottom of the pan and stick. Cook until golden brown, 2 to 3 minutes, flipping frequently.
  6. Drain on a paper towel-lined plate. Dust with confectioners’ sugar and serve warm with syrup.
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