PEACH & SAUSAGE BREAKFAST SQUARES
Steps:
- Drain peaches, reserving juice; set aside. In a small saucepan, combine sugar and cornstarch; stir in 1/2 cup reserved peach juice until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Stir in syrup and butter; set aside and keep warm. , Combine the remaining juice and enough water to measure 1 cup. In a small bowl, combine the pancake mix, egg, oil and juice mixture. Pour into a greased 13x9-in. baking dish. Arrange sausages and peaches over the top. , Bake, uncovered, at 350° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm with peach syrup.
Nutrition Facts : Calories 511 calories, Fat 21g fat (6g saturated fat), Cholesterol 61mg cholesterol, Sodium 837mg sodium, Carbohydrate 74g carbohydrate (43g sugars, Fiber 2g fiber), Protein 9g protein.
PUFF PANCAKE WITH PEACHES AND SAUSAGE
Make and share this Puff Pancake With Peaches and Sausage recipe from Food.com.
Provided by GREG IN SAN DIEGO
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- To make the pancake, heat oven to 400 degrees.
- Place butter in a 9 inch pie pan and heat in oven until melted.
- Whisk together eggs, milk, flour, sugar and salt until smooth. Pour into pan -- do not stir.
- Bake 13 to 15 minutes or until golden brown.
- Meanwhile, cut the sausage links into 1/4's and combine with the other filling ingredients in a large skillet. Bring to a boil and simmer until syrup is thickened and sausage and peaches are glazed. Spoon onto pancake and serve immediately.
Nutrition Facts : Calories 874, Fat 53.1, SaturatedFat 19.9, Cholesterol 319.2, Sodium 1144.7, Carbohydrate 70.3, Fiber 1, Sugar 39.5, Protein 28.1
SAUSAGE-PEACH PUFF PANCAKE
"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."
Provided by Taste of Home
Time 30m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- 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., 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., 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.
Nutrition Facts :
PUFF PANCAKE WITH BOURBON PEACHES
Steps:
- Preheat oven to 400°. Place butter in a 9-in. deep-dish pie plate; heat in oven until butter is melted, 2-3 minutes. Meanwhile, in a small bowl, whisk eggs, milk, vanilla and salt until blended; gradually whisk in flour. Remove pie plate from oven; tilt carefully to coat bottom and sides with butter. Immediately pour in egg mixture. Bake until puffed and browned, 18-22 minutes. , Meanwhile, in a large saucepan, combine water, 3 tablespoons bourbon, honey and preserves. Bring to a boil; reduce heat. Add peaches; cook and stir until tender, for 3-4 minutes. Remove peaches to a bowl; set aside. Bring sauce mixture to a boil; cook and stir until reduced to 1/2 cup. Remove from heat; stir in peaches and remaining 1 tablespoon bourbon. , Remove pancake from oven. Serve immediately with warm peach sauce.
Nutrition Facts : Calories 192 calories, Fat 5g fat (2g saturated fat), Cholesterol 100mg cholesterol, Sodium 110mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 6g protein.
PUFF PANCAKE WITH PEACHES & SAUSAGE
Steps:
- For the pancake: Heat oven to 400 degrees F. Place butter in a 9-inch pie plate and heat in oven until melted. Whisk eggs, milk, flour, sugar and salt until smooth. Pour into pie plate; do not stir. Bake 13 to 15 minutes or until golden.
- Meanwhile, cut sausages links in halves. Combine all filling ingredients in a large skillet. Bring to a boil and simmer until syrup has thickened and glazed sausage and peaches.
- Spoon filling into pancake and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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.,
Nutrition Facts :
PEACH PUFF PANCAKE
Posted by request on message board. I will have to try this one real soon. Servings are estimated. Sounds fabulous!
Provided by Marie
Categories Breakfast
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375°.
- Spray 2 1/2 quart casserole or 9x13 baking dish, with cooking spray.
- Melt butter in baking dish in oven.
- Beat eggs slightly in large bowl with wire whisk.
- Beat in flour, sugar, salt, milk and almond or vanilla extract until smooth.
- Stir peaches into butter in baking dish. Return to oven 2 or 3 minutes until sizzling.
- Pour batter over peaches.
- Bake about 20 minutes or until puffed and golden.
- Serve with warmed Peach preserves, if desired or Maple syrup.
- Note:.
- You may substitute 1 bag (16 oz) frozen sliced peaches, thawed and drained or canned sliced peaches.
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