Sausage-Peach Puff Pancake |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
2 eggs, lightly beaten |
1/2 cup milk |
1/2 cup all-purpose flour |
1 tablespoon sugar |
1/8 teaspoon salt |
1 tablespoon butter |
filling: |
8 to 10 johnsonville® smoked sausage, halved |
1 can (15 ounces) sliced peaches, drained |
1/3 cup pancake syrup |
dash ground nutmeg |
Directions:
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.
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.
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. Yield: 4-6 servings.
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