- 16 oz pork sausage
- 1 box blueberry muffin mix
- 1 3/4 cup milk
- 1/4 c vegetable oil
- 1 egg
- 3/4 cup sour cream – divided
- Blueberry or Maple Syrup
Cook sausage; crumble, drain, and set aside.
Meanwhile, rinse and drain blueberries from the muffin package. Combine muffin mix, milk, vegetable oil, and egg. Stir until smooth. Fold blueberries into your batter.
Coat a skillet with cooking spray; heat skillet. Pour 1/4 cup of batter into hot pan and quickly tilt pan so batter covers the bottom of the pan. Turn pancake when the top is covered with bubbles and edges are slightly dry.
Remove to a dish and repeat with all of your batter. Spoon 2 T sausage and 1 T sour cream down the center of each pancake.
Roll up and place in a baking dish. Bake at 400 for 10 minutes. Serve with syrup and Enjoy!