Make you favorite pancake batter (form mix or scratch) (you want to end with about 2.5 cups mixed)
1/2 pound maple sausage (I always cook a 1-lb. log and just freeze 1/2)
3 tablespoons maple syrup, plus more for dipping
Preheat oven to 350F.
Cook maple sausage in a large skillet over medium heat, breaking it up, until no pink remains. Drain well and set aside to cool slightly.
Prepare pancake mix according to package instructions. Stir in sausage crumbles and maple syrup.
Spray a mini muffin tin with baking spray. Fill each muffin cup about 2/3 full. Bake 12 - 15 minutes (14 was perfect) or until a toothpick inserted into the center of one comes out clean. Cool slightly on a wire rack before serving. Serve with maple syrup on the side. My kids also like dipping in whipped cream, and taking these in cold lunch to school.
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