SweetStacks with Smoked Beef Sausages

        2 cups SweetStacks pancake mix (1 full batch) 

       16 Smoked Beef Sausages (fully cooked) Hillshire Farm Lit’l Smokies beef sausages

        4 thin deli slices (4 ounces) mild cheese, such as Muenster or Monterey Jack

        Cooking-oil spray

         ½ cup maple syrup, or to taste, for serving

Make gourmet pancake batter using the SweetStacks gourmet pancake mix (use 1 full batch directions).  Add a little more milk than the mix indicates to produce a thin pancake/crepe, better for rolling.

Warm Smoked Beef sausage in frying pan or place the sausages on a micro-wave-safe plate, and microwave on high, covered with a paper towel, until warmed through, about 30 seconds to 1 minute.  Set aside.  Cut the slices of cheese in half and set aside.

Spray a nonstick griddle or extra-deep, 12-inch nonstick skillet with cooking-oil spray and place over medium-high heat.  Sprinkle a few drops of water into the pan, and if it sizzles, the pan is hot enough.  Pour ¼ cup of the batter onto the hot pan and rotate the pan to form a thin pancake.  Cook for about 45 seconds to 1 minute.  When bubbles start to appear flip the pancake over and cook until lightly browned on the second side, about 15 seconds more.  Reduce the heat as necessary to avoid overbrowning.

Remove the pancake to a dinner plate and place a piece of the cut cheese in the center.  Place two sausages, side by side lengthwise, about 2 inches from the edge, and roll the pancake up like a crepe with the sausages and cheese in the middle.  Place two rolled pancakes on the dinner plate and place the plate in the oven to keep warm. 

Repeat this until all of the pancakes are cooked.  Place the final plate in the over for at least 1 minute to make sure the cheese melts.  To serve, pour maple syrup into small bowls.  Remove the plates of pancakes from the oven and serve.  The pancakes can be eaten with the fingers, if desired, dipping them into the maple syrup. 

Makes approximately 4 rolled pancakes.