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Sausage-Peach Puff Pancake

 Sausage-Peach Puff Pancake
"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."
4-6 ServingsPrep/Total Time: 30 min.


  • 2 eggs, lightly beaten
  • 1/2 cup milk
  • 1/2 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/8 teaspoon salt
  • 1 tablespoon butter
  • 8 to 10 Johnsonville® Smoked Sausage, halved
  • 1 can (15 ounces) sliced peaches, drained
  • 1/3 cup pancake syrup
  • Dash ground nutmeg


  • 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

2 of 2

Sausage-Peach Puff Pancake (continued)

Directions (continued)

  • immediately. Yield: 4-6 servings.