Pancake Sausage Cheddar Balls (Printable Version)
# What You'll Need:
→ Main
01 -
310 grams pancake mix
02 -
200 grams sharp cheddar cheese, freshly shredded
03 -
450 grams uncooked breakfast sausage
04 -
60 millilitres milk
→ Garnish and Serving
05 -
Fresh parsley or chives, finely chopped, for garnish
06 -
Maple syrup or jelly, for serving
# Step-by-Step Directions:
01 -
Set the oven to 175°C. Line a baking sheet with parchment paper or lightly coat with non-stick cooking spray.
02 -
In a large mixing bowl, combine the pancake mix, shredded cheese, uncooked sausage, and milk. Mix until the ingredients are evenly incorporated, using a stand mixer with a paddle attachment on low speed for 1 minute or knead by hand with food-safe gloves.
03 -
Form the mixture into golf ball-sized portions, approximately 4 centimetres in diameter, using a cookie scoop or your hands. Place the balls onto the prepared baking sheet, leaving at least 2.5 centimetres between each for even cooking.
04 -
Place the baking sheet in the preheated oven and bake for 20–23 minutes until the sausage balls are golden brown and cooked through. Ensure there is no pink remaining in the sausage and the cheese is melted.
05 -
Remove from the oven and let cool for a few minutes. Transfer the sausage balls to a platter, garnish with chopped parsley or chives, and serve warm with maple syrup or jelly for dipping.
# Helpful Notes:
01 -
For optimal texture, use freshly shredded cheese rather than pre-packaged varieties.
02 -
Allow cold ingredients to reach room temperature prior to mixing for easier handling.
03 -
Do not overmix; adjust dough consistency if needed for proper shaping.
04 -
Enhance flavour by incorporating additional seasonings, alternative cheeses, or crumbled cooked bacon. Red pepper flakes or minced jalapeños can be added for extra heat.