1. Cook the Sausage (if needed): Ensuring a Flavorful Filling

1. Pre-Cook Sausage: If using raw sausage, cook it thoroughly in a skillet over medium heat until browned and fully cooked. Drain any excess grease and set aside. If using pre-cooked sausage, you can skip this step.

2. Prepare the Pancake Batter: Combining Dry and Wet Ingredients

1. Whisk Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
2. Whisk Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, beaten egg, melted butter, and vanilla extract until smooth.
3. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined.
   • Tip: Don’t overmix the batter. A few lumps are okay. Overmixing can lead to tough pancakes.
4. Rest Batter: Let the batter sit for about 5 minutes. This allows the baking powder to activate and the gluten in the flour to relax, resulting in fluffier pancakes.

3. Cook the Pancakes: Creating a Golden-Brown Wrap

1. Heat Skillet: Place a large non-stick skillet or griddle over medium heat.
2. Spray with Cooking Spray: Once the skillet is hot, lightly spray it with cooking spray or add a small amount of butter to prevent sticking.
3. Pour Batter: Using a measuring cup or a large spoon, pour about 3 tablespoons of batter into the hot skillet for each pancake.
4. Cook First Side: Cook for about 2-3 minutes, or until bubbles appear on the surface of the pancake and the edges start to look set.
5. Flip: Carefully flip the pancake over using a spatula.
6. Cook Second Side: Cook for another 2-3 minutes on the second side, until it’s golden brown and cooked through.

4. Assemble the Pigs in a Blanket: Wrapping the Sausage

1. Place Sausage: Place a cooked pancake on a plate or clean work surface. Immediately place a cooked sausage link in the center of the pancake.
2. Roll Up: Roll the pancake tightly around the sausage link, like a burrito.
3. Secure (Optional): If desired, you can secure the rolled pancake with a toothpick to help it stay closed.
4. Repeat: Repeat the process with the remaining pancakes and sausage links.

5. Serve and Enjoy: The Finishing Touches

1. Serve Warm: Serve the Breakfast Pigs in a Blanket warm.
2. Add Toppings: Dust with powdered sugar, top with fresh fruit, and/or serve with maple syrup for dipping or drizzling.