Sausage-Peach Puff Pancake Recipe

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Sausage-Peach Puff Pancake Recipe

Read Reviews
5 1 1
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"My husband - who is not a big sweets eater - often requests this hearty dish. Peaches add a touch of fruity flavor to the savory sausage," writes Nicole Clayton from Las Vegas, Nevada. "It's a nice combination."
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 eggs, lightly beaten
  • 1/2 cup milk
  • 1/2 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/8 teaspoon salt
  • 1 tablespoon butter
  • FILLING:
  • 8 to 10 Jones Dairy Farm All Natural Golden Brown Sausage Links, halved
  • 1 can (15 ounces) sliced peaches, drained
  • 1/3 cup pancake syrup
  • Dash ground nutmeg

Directions

Preheat a 10-in. cast-iron skillet in a 425° oven. Meanwhile, in a large blender, combine the eggs, milk, flour, sugar and salt; cover and process until smooth.
Add butter to hot skillet; return to oven until butter bubbles. Pour batter into skillet. Bake, uncovered, for 10-15 minutes or until pancake puffs and edges are browned and crisp.
Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the peaches, syrup and nutmeg. Bring to a boil. Reduce heat, simmer, uncovered, for 7-10 minutes or until sausage and peaches are coated with syrup. Spoon into pancake. Serve immediately. Yield: 4-6 servings.
Originally published as Sausage-Peach Puff Pancake in Taste of Home April/May 2002, p18

  • 2 eggs, lightly beaten
  • 1/2 cup milk
  • 1/2 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/8 teaspoon salt
  • 1 tablespoon butter
  • FILLING:
  • 8 to 10 Jones Dairy Farm All Natural Golden Brown Sausage Links, halved
  • 1 can (15 ounces) sliced peaches, drained
  • 1/3 cup pancake syrup
  • Dash ground nutmeg
  1. Preheat a 10-in. cast-iron skillet in a 425° oven. Meanwhile, in a large blender, combine the eggs, milk, flour, sugar and salt; cover and process until smooth.
  2. Add butter to hot skillet; return to oven until butter bubbles. Pour batter into skillet. Bake, uncovered, for 10-15 minutes or until pancake puffs and edges are browned and crisp.
  3. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the peaches, syrup and nutmeg. Bring to a boil. Reduce heat, simmer, uncovered, for 7-10 minutes or until sausage and peaches are coated with syrup. Spoon into pancake. Serve immediately. Yield: 4-6 servings.
Originally published as Sausage-Peach Puff Pancake in Taste of Home April/May 2002, p18

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dlea45 User ID: 6030721 41296
Reviewed Jun. 8, 2011

"Very good and easy. Made it with fresh peaches and crumbled Bob Evans because that is what I had. Pancake was very light and tasted great."

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