Sausage-Peach Puff Pancake
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4-6 servings.
"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."
Ingredients
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2 eggs, lightly beaten
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1/2 cup milk
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1/2 cup all-purpose flour
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1 tablespoon sugar
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1/8 teaspoon salt
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1 tablespoon butter
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FILLING:
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8 to 10 pork sausage links, halved
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1 can (15 ounces) sliced peaches, drained
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1/3 cup pancake syrup
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Dash ground nutmeg
Directions
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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.
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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.
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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.
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