Savory pancakes with cooked, crumbled breakfast sausage and a hint of cinnamon. Surprisingly good topped with butter and maple syrup.

Sausage Breakfast Cakes

1 pound sausage 1 1/2 cups milk 2 large eggs, beaten 2 cups biscuit and baking mix 3 tablespoons butter, melted 2 teaspoons ground cinnamon
Butter for accompaniment
Maple syrup for accompaniment

Preheat griddle to 350°F (175°C).
Crumble sausage into a large skillet and cook until browned; drain thoroughly. Set aside to cool to room temperature.
In a large bowl combine milk and eggs. Add biscuit mix and blend until batter is smooth. Stir in melted butter, cinnamon and cooked sausage.
Spoon 1/4 cup of batter onto hot griddle, brown on both sides.
Serve with butter and maple syrup or as desired.

Makes 4 servings.

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