Apple Sausage Pancake Wrap Food

APPLE SAUSAGE PANCAKES

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.

SAUSAGE-APPLE PUFF PANCAKE

Steps:

• In a 10-in. ovenproof skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, cook apples and brown sugar in butter over medium heat until apples are tender., In a blender, combine the eggs, milk, flour, sugar and salt; cover and process for 10 seconds or until smooth. Pour over apple mixture. Sprinkle with sausage and cheese. , Bake, uncovered, at 425° for 18-23 minutes or until pancake is puffy and golden brown. Cut into wedges. Serve with sour cream and syrup if desired.,

APPLE AND SAUSAGE OVEN PANCAKE

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.

APPLE-SAUSAGE OVEN PANCAKE

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.

BREAKFAST PANCAKE WRAPS

Steps:

• Add water to pancake mix as directed on package, then use to make 6 (5-inch) pancakes, using about 1/2 cup batter for each pancake.
• Meanwhile, melt butter in medium nonstick skillet on medium heat. Add eggs; cook 2 to 3 min. or until set, stirring occasionally. Remove from heat. Stir in sausage; top with TACO BELL® Shredded Breakfast Fiesta Cheese. Cover. Let stand 3 min. or until cheese is melted.
• Spoon egg mixture onto pancakes; fold in half.

BAKED PANCAKES WITH SAUSAGES

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.

APPLE SAUSAGE PANCAKES FOR TWO WITH APPLE CIDER SYRUP

Steps:

• Heat a dry large skillet. Once hot, add the sausage and cook until no longer pink, about 3-4 minutes. Transfer to a plate or bowl lined with a paper towel and remove as much grease as possible. Crumble the sausage into tiny pieces.
• In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
• In a large measuring cup, whisk together the egg, milk, and oil/butter.
• Gradually pour the wet mixture into the dry ingredients while whisking until everything is moistened (do not overmix - lumps are ok but there should be no pockets of flour). Stir in the sausage and apple. Let the batter rest for 5 minutes.
• Optional: If you're not serving the pancakes immediately after cooking, preheat the oven to 200F. They will get cold quickly if you make them all before eating.
• Heat a dry small non-stick skillet large enough to flip one pancake. If your skillet is not non-stick and/or you want extra butter flavor, melt 1/4 tablespoon butter. You can use the rest of the butter for serving.
• If you're using a dry skillet, add a few drop of water to make sure your pan is hot enough (they should sizzle then evaporate quickly). If you're using butter, butter should be melted and hot. Once hot, pour in 1/4 cup of batter, making sure it's no more than 1/4 inch thick.
• Cook until bubbles form on top and edges are set, about 1-2 minutes. Flip and cook the other side until brown, about 1 more minute.
• Remove and place on a cooling rack. Repeat with the remaining batter. You may need to adjust your heat if your pancakes are getting too dark.
• For the syrup: In a small saucepan, whisk together the cider, sugar, cornstarch, lemon juice, cinnamon, nutmeg, and clove. Bring to a boil then cook until thickened, stirring often, about 2-5 minutes. Remove from the heat and stir in butter until melted. Serve warm with pancakes.
• If pancakes are cold, warm in the oven for 5 minutes. Serve with syrup and butter. Freeze any leftovers in a freezer-safe plastic bag.

APPLE-SAUSAGE PANCAKE WRAP

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.

PANCAKE AND SAUSAGE ON A STICK

Steps:

• Fill a large heavy pot or high-sided skillet fitted with a deep-frying thermometer with 1 inch of oil and heat over medium-high heat to 360 degrees F.
• In a medium bowl, whisk together the all-purpose flour, oat flour, sugar, baking powder, salt and baking soda. In a separate small bowl or measuring cup, whisk together the buttermilk, egg and 2 tablespoons oil. Add the wet ingredients to the dry ingredients and stir to combine. Transfer the batter to a tall skinny glass or measuring cup (this step isn't completely necessary, but it will make coating the sausages easier).
• Working in batches of 3 or 4 sausages at a time, insert a lollipop or ice-pop stick into each sausage, pat off any excess moisture with a paper towel and dip into the pancake batter to fully coat, scraping off excess; it doesn't need to be a very thick coating, as the batter will puff up when frying. Carefully lower the entire thing (stick included) into the hot oil and fry until golden, 1 1/2 to 2 minutes. Use tongs to transfer to a paper towel or wire rack. Repeat with the remaining sausages. Cool slightly, then serve with maple syrup, if desired.
• To freeze, cool completely and then store in a ziptop bag in the freezer for up to 3 months. To reheat, wrap loosely in a paper towel and microwave until heated through, about 40 seconds. Let cool slightly and enjoy!

APPLE SAUSAGE PANCAKES WITH CIDER SYRUP

Steps:

• CIDER SYRUP: In medium saucepan, combine sugar, cornstarch and pumpkin pie spice; stir in apple cider and lemon juice.
• Cook, stirring constantly, until mixture thickens and boils for 1 minute.
• Stir in butter. Reduce heat just to keep syrup warm while making pancakes.
• Heat griddle.
• PANCAKES: In small bowl, beat egg on high speed until thick and lemon colored, about 5 minutes.
• Stir in pancake mix, milk, oil and cinnamon.
• Fold in apples and sausage.
• Grease griddle lightly before making each batch.
• Pour batter from 1/4 cup measuring cup onto hot griddle. Bake until bubbles appear, about 2 minutes. Flip and cook another 2 minutes.
• Serve with hot Cider Syrup.

QUICK PANCAKE WRAPS

Steps:

• Sift the flour into a bowl. Make a well in the centre with the back of a spoon and break in the egg. Gradually whisk in the milk to make a thick batter, then add either the Spicy chicken or Lemon prawn pancake ingredients, with some salt and ground black pepper.
• Heat a little oil in a large frying pan. Using a large serving spoon, ladle the batter into the pan and cook one or two 12cm pancakes at a time, depending on the size of your pan.
• When bubbles appear on the surface, carefully flip each pancake over with a palette knife. Cook for a few minutes more until golden brown underneath, then set aside. Scatter each pancake with salad, top with ketchup or mayonnaise, then fold over and eat at once.

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. ,

BASIC PANCAKE WRAP

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.

SAUSAGE & PANCAKE STRATA

Steps:

• Preheat oven to 350. Coat a 11 x 7 baking pan with cooking spray.
• Beat eggs with milk, stir in cheese and salt. Set aside.
• Arrange half of the mini pancakes on bottom of dish. Top with sausage patties, then pour egg mixture over sausages. Top with remaining pancakes.
• Gently press pancakes into egg mixture to partially coat. Cover with foil.
• Bake 30 minutes, uncover and bake another 30-35 minutes.
• Let stand before serving. Drizzle with syrup. Serve with fresh fruit.
• YUMMY!

OVEN-BAKED APPLE PANCAKE WITH SAUSAGE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Generously grease a 6x10x2-inch baking dish with cooking spray.
• Place sausage links in a skillet over medium heat. Cover and cook, turning occasionally, until browned and heated through, 8 to 10 minutes.
• Meanwhile, combine pancake mix, milk, egg, nutmeg, and cinnamon in a bowl; mix until batter is smooth. Stir in apples, then pour batter into the prepared baking dish. Arrange cooked sausages on top.
• Bake in the preheated oven until pancake is golden brown and cooked through, about 20 minutes. Serve hot.