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.

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PREP: 10 min. ACTIVE: 20 min. PASSIVE: 30 min. DIFFICULTY Medium

1 hour serves 6-8

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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!