APPLE AND SAUSAGE OVEN PANCAKE
From Betty's Soul Food Collection... Take the hassle out of flipping pancakes by making one big oven pancake that serves a crowd.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spread apple slices evenly over bottom of ungreased 13x9-inch pan. In 1-quart saucepan, heat 1/2 cup brown sugar, the butter and syrup over low heat, stirring occasionally, until melted. Pour syrup mixture over apples.
- In 10-inch skillet, cook sausage over medium heat, stirring occasionally, until no longer pink; drain. Sprinkle sausage evenly over apple-syrup mixture.
- In small bowl, stir remaining ingredients except additional syrup until blended. Carefully pour over sausage.
- Bake 30 to 35 minutes or until top springs back when touched in center. Cut into 3-inch squares; turn each square upside down onto plate. Serve immediately with additional syrup.
Nutrition Facts : Calories 260, Carbohydrate 32 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 20 g, TransFat 1/2 g
APPLE SAUSAGE PANCAKES
"Our family enjoys these unique pancakes as often as possible," relates Kathi Duerr from Fulda, Minnesota. Loaded with sausage and apple, the filling flapjacks are especially yummy with the spiced cider syrup.
Provided by Taste of Home
Time 30m
Yield 8 pancakes.
Number Of Ingredients 14
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In a large bowl, beat the egg, milk and oil. Stir in pancake mix and cinnamon just until moistened. Fold in apple and sausage. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles from on top. Cook until second side is golden brown., For syrup, combine the sugar, cornstarch and pumpkin pie spice in a saucepan. Gradually stir in cider and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter until melted. Serve warm with the pancakes.
Nutrition Facts : Calories 516 calories, Fat 26g fat (9g saturated fat), Cholesterol 95mg cholesterol, Sodium 700mg sodium, Carbohydrate 61g carbohydrate (41g sugars, Fiber 2g fiber), Protein 10g protein.
APPLE PUFF PANCAKE
Apples are baked into a breakfast cake. This is so delicious that you don't need to add any syrup. A great alternative to regular pancakes.
Provided by KMKIDMAN5
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 45m
Yield 9
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- In a large bowl, use an electric mixer to blend eggs, milk and vanilla. Add flour, sugar, salt and cinnamon; mix just until blended. Set aside.
- Melt butter in a 9x9 inch square pan. Arrange apple slices in the bottom of the pan, and pour the batter over them. Sprinkle brown sugar over the top.
- Bake for 20 minutes in the preheated oven, or until puffed and lightly browned.
Nutrition Facts : Calories 192 calories, Carbohydrate 25.7 g, Cholesterol 134 mg, Fat 6.9 g, Fiber 1.1 g, Protein 7.1 g, SaturatedFat 3.2 g, Sodium 212.6 mg, Sugar 14 g
OLD-WORLD PUFF PANCAKE
My mom told me her mother-in-law showed her how to make this dish, which became popular during the Depression, on their "get acquainted" visit in 1927. At that time, cooks measured ingredients in pinches, dashes and dibs. But through the years, accurate amounts were noted. My wife and I continue to enjoy this dish today, particularly for brunch. -Auton Miller, Piney Flats, Tennessee
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place butter in a 10-in. ovenproof skillet; place in a 425° oven until melted, 2-3 minutes. In a blender, process the eggs, milk, flour, sugar and nutmeg until smooth. Pour into prepared skillet. , Bake at 425° until puffed and browned, 16-18 minutes. Dust with confectioners' sugar. Serve with lemon wedges and, if desired, syrup and raspberries.
Nutrition Facts : Calories 178 calories, Fat 5g fat (2g saturated fat), Cholesterol 144mg cholesterol, Sodium 74mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 9g protein.
SAUSAGE AND PANCAKE CASSEROLE
Steps:
- Preheat oven to 350°. In a large skillet over medium heat, cook and crumble sausage until no longer pink, 5-7 minutes; drain. Mix biscuit mix, milk, eggs and oil until blended; stir in sausage. Transfer biscuit mixture to a greased 13x9-in. baking dish. Top with apples; sprinkle with cinnamon sugar. Bake until set, 30-45 minutes. Serve with syrup., To make ahead: Refrigerate, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator; uncover and let stand while oven heats. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 379 calories, Fat 24g fat (6g saturated fat), Cholesterol 80mg cholesterol, Sodium 692mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 1g fiber), Protein 11g protein.
APPLE-SAUSAGE OVEN PANCAKE
A fun breakfast bake! Apple and cinnamon pancake batter bakes around sausage links, similar to pigs in blankets, the breakfast diner favorite.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. Grease square baking dish, 8x8x2 inches. Brown sausages as directed on package.
- Stir Bisquick, milk, cinnamon and egg until blended. Stir in apple. Pour into dish; arrange sausages on top.
- Bake 20 to 25 minutes or until light brown. Serve with syrup.
Nutrition Facts : Calories 415, Carbohydrate 22 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 1 g, Protein 15 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1000 mg
APPLE PUFF PANCAKE
Steps:
- In a small bowl, combine flour and salt. Add the eggs, milk and butter. Pour into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until lightly browned. , Meanwhile, combine the chopped apple, jelly and cinnamon in a saucepan. Cook and stir until jelly is melted. Cut pancake into fourths; place two pieces on each plate. Top with apple mixture.
Nutrition Facts : Calories 476 calories, Fat 13g fat (6g saturated fat), Cholesterol 236mg cholesterol, Sodium 299mg sodium, Carbohydrate 79g carbohydrate (52g sugars, Fiber 1g fiber), Protein 12g protein.
DUTCH OVEN-PUFFED APPLE PANCAKE
I use my cast-iron skillet when I make this recipe, but an ovenproof, non-stick skillet would work just as well. This is a brunch favorite.
Provided by Alan in SW Florida
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees Fahrenheit.
- In a medium bowl, beat the 3 eggs and milk until well blended. Add the flour and salt; stir until batter is barely blended (the batter should be slightly lumpy).
- In another bowl, toss apple slices with sugar, 2 tablespoons of lemon juice, and cinnamon.
- Melt unsalted butter in a heavy, ovenproof 12-inch cast-iron or non-stick skillet over medium-high heat. Add apple mixture and saute 4 minutes, or until slightly softened. Spread out apples into an even layer; pour batter over apples.
- Bake in preheated oven for 20 minutes, or until pancake is golden brown and puffed.
- Sprinkle with the juice of half a lemon and dust with confectioner's sugar. Serve immediately.
Nutrition Facts : Calories 422, Fat 23, SaturatedFat 13.2, Cholesterol 210.8, Sodium 369.3, Carbohydrate 46.5, Fiber 2.4, Sugar 23.2, Protein 9.1
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."
Provided by Taste of Home
Time 30m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts :
PUFFED APPLE PANCAKE
This breakfast treat rises like Yorkshire pudding and has the texture of a classic baked pancake. Sprinkle powdered sugar over the pancake after it's baked, if you like.
Categories Milk/Cream Egg Fruit Breakfast Brunch Bake Kid-Friendly Apple Fall Cinnamon Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Whisk milk, eggs, sugar, vanilla, salt, and cinnamon in large bowl until well blended. Add flour and whisk until batter is smooth. Place butter in 13x9-inch glass baking dish. Place dish in oven until butter melts, about 5 minutes. Remove dish from oven. Place apple slices in overlapping rows atop melted butter in baking dish. Return to oven and bake until apples begin to soften slightly and butter is bubbling and beginning to brown around edges of dish, about 10 minutes.
- Pour batter over apples in dish and sprinkle with brown sugar. Bake pancake until puffed and brown, about 20 minutes. Sprinkle with powdered sugar, if desired. Serve warm.
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