BAKED PANCAKES WITH SAUSAGES
This is a quick and yummy recipe where the pancakes and sausage are all ready at the same time! Serve hot with butter and syrup.
Provided by Janet
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 35m
Yield 5
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Grease a 10x15 inch jellyroll pan.
- Place sausages in a skillet and cook over medium-high heat until evenly browned. Drain on paper towels.
- Sift together the flour, baking powder, white sugar, and salt; set aside.
- In a large mixing bowl, beat eggs until light and fluffy. Add milk and shortening; mix well. Gradually stir in dry ingredients until smooth. Pour the batter into the prepared jelly roll pan. Arrange sausages on top of the batter.
- Bake in preheated oven until pancakes are golden brown and cooked through, about 15 minutes. Cut into 10 pieces and serve hot with butter and syrup.
Nutrition Facts : Calories 491.9 calories, Carbohydrate 42.2 g, Cholesterol 178.8 mg, Fat 25.2 g, Fiber 1.2 g, Protein 23.1 g, SaturatedFat 7.3 g, Sodium 1266.1 mg, Sugar 7.9 g
SAUSAGE PANCAKES
Steps:
- In a large bowl, combine the flour, baking powder, salt and baking soda. In another bowl, beat the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in sausage. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle;, turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup. ,
Nutrition Facts : Calories 602 calories, Fat 21g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 1110mg sodium, Carbohydrate 89g carbohydrate (37g sugars, Fiber 1g fiber), Protein 14g protein.
MINI SAUSAGE PANCAKE SKEWERS WITH SPICY SYRUP
These tiny savory skewers are perfect for breakfast or a great addition to a brunch buffet. The spicy maple syrup drizzle kicks up the flavor and adds some zest to pancakes and sausage.
Provided by lutzflcat
Time 1h25m
Yield 13
Number Of Ingredients 16
Steps:
- Melt butter over medium-low heat in a small saucepan. Stir in maple syrup, red pepper flakes, and salt. Bring to a boil and cook, 3 to 4 minutes. Remove syrup from heat and set aside, stirring occasionally, for at least 30 minutes for flavor to fully develop.
- Meanwhile, prepare pancakes: whisk flour, sugar, baking powder, and salt together in a large bowl. Whisk buttermilk, egg, sour cream, melted butter, and maple syrup together in a separate bowl. Pour the wet ingredients into the flour mixture. Stir gently until just combined but slightly lumpy; do not overmix. Let sit for 10 minutes.
- Heat a large nonstick skillet or griddle over medium heat. Drop teaspoonfuls of batter onto the hot skillet to form 1-inch diameter pancakes. Cook for about 1 to 2 minutes, flip, and continue cooking until golden brown, about 1 more minute. Transfer cooked pancakes to a plate and repeat with remaining batter.
- Heat olive oil in the same skillet over medium heat. Form tablespoonfuls of sausage into 1-inch patties, the same size as the mini pancakes. Cook until patties are cooked through, about 3 minutes per side. Transfer to a paper towel-lined plate.
- Thread 3 pancakes and 2 sausage patties onto each skewer, starting and ending with a pancake. Repeat to make remaining skewers. Serve drizzled with spicy syrup.
Nutrition Facts : Calories 234.8 calories, Carbohydrate 18.1 g, Cholesterol 50.1 mg, Fat 15 g, Fiber 0.3 g, Protein 7 g, SaturatedFat 6.7 g, Sodium 483.8 mg, Sugar 9.3 g
BASIC PANCAKE WRAP
From the food doctor Ian Marber. A gluten free pancake that can be frozen once made. They can be filled with sweet or savoury fillings.
Provided by PinkCherryBlossom
Categories Breakfast
Time 15m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Black flour in a bowl and make a well in the middle.
- break the egg into the well and gradually add the liquid while whisking. The batter should be the consistency of thin cream.
- Heat a non stick frying pan and brush with a little oil if desired.
- Divide the mixture into eight and place a portion in the pan. Flip when the top begins to bubble and cook for another minute.
- When cooked, place on a plate and separate with cling film.
Nutrition Facts : Calories 51.1, Fat 1, SaturatedFat 0.3, Cholesterol 26.4, Sodium 10.9, Carbohydrate 8.9, Fiber 1.2, Sugar 0.4, Protein 2.4
APPLE-SAUSAGE PANCAKE WRAP
Make and share this Apple-Sausage Pancake Wrap recipe from Food.com.
Provided by hungrykitten
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Thinly slice apple wedges lengthwise and arrange on a microwavable plate. Sprinkle with cinnamon and microwave on high about 2 minutes, or until apples are softened but not mushy.
- Meanwhile, heat sausages in a skillet over medium heat according to package directions; remove and keep warm.
- Combine pancake mix, milk, egg, and oil; stir until large lumps disappear.
- Carefully wipe out hot pan, then coat with nonstick cooking spray. Pour a little less than 1/4 cup batter into the skillet for each pancake (in order to be wrapped, they should be thinner than usual and about 5 inches in diameter, or about the size of a taco shell); sprinkle each with 1 teaspoon oats.
- Cook until golden brown on both sides and cooked through, about 2 minutes.
- Place a sausage and 2 or 3 apple slices in the center of each pancake and wrap. Serve with maple syrup, if desired.
Nutrition Facts : Calories 572.4, Fat 36.4, SaturatedFat 11.1, Cholesterol 141.6, Sodium 1157.2, Carbohydrate 35.7, Fiber 2.5, Sugar 8.6, Protein 24.5
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