Sausage-Broccoli Puff Pancake Recipe

4.5 1 2
Sausage-Broccoli Puff Pancake Recipe
Sausage-Broccoli Puff Pancake Recipe photo by Taste of Home
Publisher Photo

Sausage-Broccoli Puff Pancake Recipe

Read Reviews
4.5 1 2
Publisher Photo
This pretty pancake looks so fancy but is actually quite easy to prepare. It's packed with lots of flavors and is especially fun to serve to overnight guests.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.

Ingredients

  • 1/4 cup butter, cubed
  • 3/4 cup milk
  • 2/3 cup all-purpose flour
  • 2 eggs
  • 1/2 teaspoon salt
  • FILLING:
  • 2 cups sliced fresh mushrooms
  • 1 small onion, sliced into rings
  • 2 tablespoons butter
  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 3 cups frozen chopped broccoli
  • 1/3 cup uncooked instant rice
  • 1 cup (4 ounces) shredded cheddar cheese

Directions

Place butter in a glass 9-in. pie plate; place in a 400° oven for 2-3 minutes or until butter is melted. Remove from the oven. In a bowl, whisk milk, flour, eggs and salt until smooth; pour into hot pie plate. Bake at 400° for 25 minutes or until puffed and golden. Meanwhile, in a skillet, saute mushrooms and onion in butter until tender; remove and set aside. In the same skillet, cook sausage over medium heat until no longer pink; drain. Stir in broccoli and rice are tender. Stir in mushroom mixture and cheese. Cover and keep warm When pancake is removed from oven, immediately spoon filling into center and serve. Yield: 6 servings.
Originally published as Sausage-Broccoli Puff Pancake in Country Pork 1996, p88

Nutritional Facts

1 piece: 456 calories, 34g fat (17g saturated fat), 153mg cholesterol, 785mg sodium, 23g carbohydrate (5g sugars, 2g fiber), 17g protein.

  • 1/4 cup butter, cubed
  • 3/4 cup milk
  • 2/3 cup all-purpose flour
  • 2 eggs
  • 1/2 teaspoon salt
  • FILLING:
  • 2 cups sliced fresh mushrooms
  • 1 small onion, sliced into rings
  • 2 tablespoons butter
  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 3 cups frozen chopped broccoli
  • 1/3 cup uncooked instant rice
  • 1 cup (4 ounces) shredded cheddar cheese
  1. Place butter in a glass 9-in. pie plate; place in a 400° oven for 2-3 minutes or until butter is melted. Remove from the oven. In a bowl, whisk milk, flour, eggs and salt until smooth; pour into hot pie plate. Bake at 400° for 25 minutes or until puffed and golden. Meanwhile, in a skillet, saute mushrooms and onion in butter until tender; remove and set aside. In the same skillet, cook sausage over medium heat until no longer pink; drain. Stir in broccoli and rice are tender. Stir in mushroom mixture and cheese. Cover and keep warm When pancake is removed from oven, immediately spoon filling into center and serve. Yield: 6 servings.
Originally published as Sausage-Broccoli Puff Pancake in Country Pork 1996, p88

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSausage-Broccoli Puff Pancake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
DRUST User ID: 1546420 20364
Reviewed Mar. 26, 2010 Edited May. 10, 2014

"We absolutely love, love, LOVE this recipe! I have made it several times for special occasion brunches and usually make it a couple of times a month for dinner. My husband, who generally gripes about eating leftovers, will happily eat any leftovers that we may have the next day. Only change is that when making the pancake, I only use about 2 tablespoons of butter."

Loading Image