One Dish Baked Pancakes And Sausage Recipes

ONE DISH BAKED PANCAKES AND SAUSAGE

One Dish Baked Pancakes and Sausage image

With all of your breakfast favorites like pancakes and maple syrup, eggs and sausage, this easy breakfast casserole is ideal for entertaining or just a lazy weekend morning at home. Use any kind of sausage you like, including turkey, chicken or veggie breakfast sausage.

Provided by Whole Foods Market(R)

Categories Trusted Brands: Recipes and Tips Whole Foods Market

Time 1h

Yield 16

Number Of Ingredients 9

Ingredients

Canola cooking spray
2 cups non-fat (0%) milk
1 teaspoon ground ginger
3 eggs
3 cups dry buttermilk pancake mix
¾ cup chopped pecans
1 pound precooked breakfast sausage patties or links, roughly chopped
2 Granny Smith apples - peeled, cored and thinly sliced
¼ cup maple syrup, plus more for serving

Steps:

Preheat the oven to 350 degrees F. Spray a 9x13-inch baking dish with oil. In a medium bowl, whisk together milk, ginger and eggs.
In a large bowl, toss together pancake mix and pecans, and then whisk in milk mixture, just until combined. Stir in half of the sausage and apples, and then pour into the dish. Scatter remaining sausage and apples over the top, pressing down gently to submerge them somewhat. Drizzle syrup over the top and bake until puffed and deep golden-brown, about 40 minutes. Serve with more maple syrup on the side.

Nutrition Facts : Calories 223.7 calories, Carbohydrate 25.2 g, Cholesterol 59.7 mg, Fat 9.8 g, Fiber 1.5 g, Protein 9.1 g, SaturatedFat 1.9 g, Sodium 428.3 mg, Sugar 6.5 g

BIG FLUFFY PANCAKES AND SAUSAGE

Big Fluffy Pancakes and Sausage image

These are inspired by Japanese souffle pancakes! They are so tall and fluffy and cloudlike, and I'm obsessed with them. Just imagine your favorite pancakes dressed up like a cloud for Halloween.

Provided by Molly Yeh

Categories main-dish

Time 55m

Yield 8 pancakes and 4 sausage patties

Number Of Ingredients 15

Ingredients

1 pound ground pork
2 teaspoons brown sugar
3/4 teaspoon kosher salt
1/2 teaspoon minced fresh rosemary
1/2 teaspoon minced fresh sage
1/2 teaspoon minced fresh thyme
4 large eggs, separated
1/4 cup granulated sugar
1/2 cup milk
2 tablespoons unsalted butter, melted and cooled
1/2 teaspoon vanilla extract
3/4 cup store-bought pancake mix
Pat of unsalted butter, plus more for serving
Nonstick cooking spray, for the ring molds
Maple syrup, for serving

Steps:

For the sausages: Mix the pork, brown sugar, salt, rosemary, sage and thyme in a bowl until well combined. Shape into four 4-inch-wide and 1/4-inch-thick circular patties.
For the big fluffy pancake mix: In a stand mixer with the whisk attachment, whisk the egg whites to soft peaks. Continue whisking and gradually add the granulated sugar. Continue whisking until all the sugar is dissolved and the mixture forms stiff peaks.
In a separate bowl, whisk together the egg yolks, milk, melted butter and vanilla extract until smooth. Add the pancake mix and stir to combine. Carefully fold in the egg white mixture, taking care not to overmix.
For the big fluffy pancakes and sausage: Preheat a large nonstick pan over low heat and add the butter.
Spray 3-inch round (2-inch tall) ring molds with cooking spray. Place the ring molds in your preheated pan and use a ladle to fill the molds two-thirds of the way with the pancake mix. Place a cover over the pan and let the pancakes cook for 10 minutes. Remove the cover and use tongs and a rubber spatula to help flip the ring molds with the pancakes. Cover and continue cooking for about 7 minutes more.
Meanwhile, cook your sausage in a skillet over medium-low heat until the pork is fully cooked, about 4 minutes on each side.
Remove the ring molds with the pancakes using tongs and a rubber spatula. The pancakes should slide right out. Add the sausage underneath your pancakes for even more height. Serve with butter and maple syrup.

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