Pancake Muffins with Cold Brew Syrup
1 hour serves 6-8
Pancake Muffins with Cold Brew Syrup
Soft Pancakes muffins are an easy and delicious make-ahead for on-the-go breakfasts. Stuff them with Pre's Maple Breakfast Sausage and drizzle with cold brew maple syrup! YUM.
Ingredients:
- 1/2 lb Pre Maple Breakfast Sausage recipe, cooked and cut into small pieces
- 2 c. all-purpose flour
- 1 tsp. baking powder
- 1 pinch salt
- 3 tbsp. cane sugar
- 1 tsp. vanilla
- 1/4 c. butter, melted
- 2 c. buttermilk
- 1 egg
Cold brew:
- 1 c. cold brew coffee (we like Chameleon Coffee's Toasted Pecan Cold Brew)
- 1 c. cane sugar
- Preheat oven to 350. Grease muffin tin with oil or line with paper liners.
- In a large bowl, sift flour, sugar, baking powder, and salt.
- In a small bowl, whisk egg, butter, buttermilk, and vanilla.
- Pour wet mixture into dry mixture. Stir with a wooden spoon until completely incorporated.
- Put 3-4 pieces of sausage into each muffin tin.
- Pour about 2 tablespoons of batter on top of sausage.
- Bake on the middle rack for 30 minutes. Rotate pan halfway through baking.
Cold Brew Coffee Syrup
- In a small saucepan, bring the coffee to a boil. Stir in sugar until completely dissolved.
- Let simmer on medium-high heat until reduced by half. Pour syrup over the cooked muffins and enjoy! Tip from Chef Sarah: If you oil your spoon when spooning batter into muffin tin molds, the batter will slide off easily!
Made with Pre©
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*vs. USDA Data for Choice 85% Lean Ground Beef