Apple Sausage Pancakes 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.

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.

SPICY SAUSAGE AND APPLE PANCAKES

Steps:

• For the sausage: Begin by browning the sausage in a pan over medium heat. Stir in the Thai chili garlic sauce and brown sugar and cook for 10 to 15 more minutes. Remove from the pan and set on paper towels to drain. For the pancakes: Mix the flour and sugar together. Whisk in the milk, oil and eggs. Add the food dye and extracts and mix well.
• Core the apples and remove any seeds, then slice in round slices.
• Heat a griddle to 300 degrees F. Drop batter by spoonfuls onto the griddle. When bubbles begin to appear on top of the pancakes, add an apple slice to the top of each pancake, then flip. Cook until both the apple slice and the pancake have browned, an additional 1 to 2 minutes. Then remove, placing the pancakes apple-side up on wax paper to cool. Stack them this way (upside down!) to display the fresh apple. Repeat with remaining ingredients.
• Place a stack of pancakes on a plate and spoon warm crumbled sausage over the top, then drizzle with maple syrup and serve.

APPLE PANCAKES

Steps:

• Preheat the oven to 200 degrees F. Set a wire rack on a baking sheet and place in the oven.
• Whisk 1 3/4 cups flour, the sugar, baking powder, salt and nutmeg in a large bowl. In small bowl or liquid measuring cup, whisk the eggs with the milk and vanilla extract. Melt 3 tablespoons butter in a large well-seasoned cast-iron or non-stick skillet over medium heat. Whisk the butter into the milk mixture. Add the liquid ingredients to the dry mixture, and whisk just long enough to make a thick batter, (if there are a couple lumps that's okay).
• Using a melon baller or an apple corer, peel and core the apples keeping them whole. Slice the apples crosswise to make 1/4-inch rounds. Put some flour on a plate and dredge the apple slices until lightly coated, shaking off any excess flour.
• In the same skillet over medium to medium-low heat, place 3 apple slices about 3-inches apart in the skillet. Cook without turning until browned, about 3 minutes. Ladle about 2 tablespoons of the batter over each apple ring. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 to 3 minutes. Add a nut-sized bit of butter to the skillet, as needed, and flip the pancakes, cook until golden on the underside, about 1 minute more.
• Serve immediately or transfer to oven to keep warm. Repeat with the remaining apples and batter. Serve with warm maple syrup.

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-SAUSAGE-CHEDDAR BREAKFAST BAKE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 12-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, breaking up with spoon, until no longer pink; drain. Stir in pie filling and apples. Spread mixture evenly in baking dish. Top with 1 cup of the cheese.
• In large bowl, stir Bisquick mix, milk, salt, pepper and eggs with wire whisk or fork until blended. Pour evenly over cheese.
• Bake 30 to 37 minutes or until knife inserted in center comes out clean. Top with remaining 1 cup cheese. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

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.

SAUSAGE PANCAKES AND APPLES

Steps:

• 1. Pancakes: Cook and scramble sausage until no longer pink over medium heat, drain grease and pat sausage with paper towels to get most of the grease remaining out and set aside. Beat eggs,milk and oil in a large bowl. Stir in Bisquick, cinnamon and the nutmeg, and sugar just until moist. Fold in apple and sausage. Make pancakes in a lightly sprayed hot skillet or griddle; turn when bubbles form on top . Flip and cook until golden brown. --- Apple Cider Sauce: Combine sugars, tapioca and spices in a saucepan. Gradually stir in cider,orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat, stir in butter and orange zest and stir until butter is melted. Serve warm over the pancakes. This is so delicious!!

SAUSAGE/APPLE BAKED PANCAKE

Steps:

• Preheat over to 400 degs.
• Brown & drain sausage on paper towels.
• In a large bowl combine baking mix, milk,egg,sugar,melted butter,cinnamon & nutmeg until blended. Stir in the apple.
• Spread in greased 9" pie plate.
• Arrange sausage in spoke fashion on top. (don't poke them in or they'll disapper on you while baking.
• Bake 15-20 minutes or till golden.
• Serve with butter & syrup.

APPLE SAUSAGE PANCAKES

Steps:

• In a skillet, cook the sausage over medium heat until no longer pink; drain and set aside. In a 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.