Baked Pancakes With Sausages Recipes

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.

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. ,

Steps:

• Preheat the oven to 200 degrees F.
• In a large bowl, whisk to combine the flour, sugar, baking powder and salt. Whisk in the buttermilk, eggs and butter until combined.
• Heat the oil over medium heat in a large nonstick skillet. Fry four of the sausage patties until cooked through, 2 to 3 minutes per side. Pour a scoop of batter over each of the patties and cook until golden; flip and continue cooking until the batter is set, another 3 to 5 minutes. Transfer to a platter and keep warm in the oven while you cook the remaining four sausage pancakes in the same manner. Serve with maple syrup.

Steps:

• Cook the breakfast sausage links in a cast-iron skillet, turning occasionally until done.
• In a large bowl, combine the pancake mix, cornmeal and cinnamon. Stir to combine.
• Add the eggs, vanilla and water, adding more water as needed for the batter to become slightly thick (but not overly gloopy.) Start out by adding 1 cup, then work your way up to 3 cups or more.
• Heat some canola oil in a large pot over medium-high heat to about 350 degrees F. Drop in a bit of batter to see if it's ready; the batter should immediately start to sizzle but should not immediately brown/burn.
• Insert chopsticks into the cooked breakfast sausages so that they're two-thirds of the way through. Dip the sausages into the batter and allow any excess to drip off for a couple of seconds. Carefully drop into the oil (stick and all) and use tongs or a spoon to make sure it doesn't hit the bottom of the pan and stick. Flip it here and there to ensure even browning, and remove it from the oil when the outside is deep golden brown, 2 to 3 minutes.
• Serve with warm pancake syrup.

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.

Steps:

• Preheat oven to 450 degrees and spray a 9x13 glass dish very generously.
• Cut thawed links into bite sized pieces (about 4 pieces per link). You can substitute other sausages, the Brown and Serve are just easy.
• Prepare pancake mix as directed on your favorite brand. Just make sure you make it for about 18 pancakes or a little more. This is where I add the 1/2 cup of syrup option (see my "recipe description").
• Mix prepared pancake batter and sausage pieces.
• Pour into prepared pan and bake at 450 degrees for about 12 minutes or until toothpick inserted in center comes out clean.
• Spread tablespoon of butter on top of baked casserole to melt down.
• Cut into serving pieces and serve with syrup.

Steps:

• Preheat oven to 350°. Coat 48 mini muffin cups with cooking spray. Microwave sausages according to package directions; drain. Cut into small chunks; divide evenly among muffin cups., Whisk next 6 ingredients. In another bowl, whisk egg, milk, oil and honey until blended. Add to flour mixture; stir just until moistened. Pour batter over sausage chunks in prepared muffin cups., Bake until lightly browned, 15-20 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm, adding syrup if desired.

Steps:

• For the sausages: Mix the pork, brown sugar, salt, rosemary, sage and thyme in a bowl until well combined. Shape into four 4-inch-wide and 1/4-inch-thick circular patties.
• For the big fluffy pancake mix: In a stand mixer with the whisk attachment, whisk the egg whites to soft peaks. Continue whisking and gradually add the granulated sugar. Continue whisking until all the sugar is dissolved and the mixture forms stiff peaks.
• In a separate bowl, whisk together the egg yolks, milk, melted butter and vanilla extract until smooth. Add the pancake mix and stir to combine. Carefully fold in the egg white mixture, taking care not to overmix.
• For the big fluffy pancakes and sausage: Preheat a large nonstick pan over low heat and add the butter.
• Spray 3-inch round (2-inch tall) ring molds with cooking spray. Place the ring molds in your preheated pan and use a ladle to fill the molds two-thirds of the way with the pancake mix. Place a cover over the pan and let the pancakes cook for 10 minutes. Remove the cover and use tongs and a rubber spatula to help flip the ring molds with the pancakes. Cover and continue cooking for about 7 minutes more.
• Meanwhile, cook your sausage in a skillet over medium-low heat until the pork is fully cooked, about 4 minutes on each side.
• Remove the ring molds with the pancakes using tongs and a rubber spatula. The pancakes should slide right out. Add the sausage underneath your pancakes for even more height. Serve with butter and maple syrup.

Steps:

• Fill a large heavy pot or high sided skillet fitted with a 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 egg, buttermilk 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 popsicle sticks or lollipop sticks into the sausages, pat off any excess moisture with a paper towel, and dip them 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 before serving.

Steps:

• Preheat a griddle to 375 degrees F.
• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Add the buttermilk, butter and eggs and whisk until the lumps in the batter begin to disappear; don't overmix the batter though--a few lumps are fine. Let stand for 2 to 3 minutes. Fold the sausage crumbles into the batter.
• Grease the griddle with butter, wiping off any excess. Using a ladle, pour about 1/2 cup of pancake batter onto the griddle. Cook until bubbles appear at the top of the pancake, about 3 minutes. Carefully flip using a spatula. Continue to cook for about 2 more minutes. Transfer to a platter. Repeat this process with the remaining batter, adding more butter to the griddle as needed.
• In a small bowl, whisk together the maple syrup and bourbon.
• Serve the pancakes in a stack and top with the bacon, pecans and a drizzle of bourbon maple syrup.

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.

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.

Steps:

• Preheat oven to 350°. In a large skillet over medium heat, cook and crumble sausage until no longer pink, 5-7 minutes; drain. Mix biscuit mix, milk, eggs and oil until blended; stir in sausage. Transfer biscuit mixture to a greased 13x9-in. baking dish. Top with apples; sprinkle with cinnamon sugar. Bake until set, 30-45 minutes. Serve with syrup., To make ahead: Refrigerate, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator; uncover and let stand while oven heats. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean.

Steps:

• Preheat oven to 450 degrees F.
• Grease well (or spray) a 10x15 inch jellyroll pan.
• Cook sausages over medium high heat until evenly brown.
• Drain and set aside.
• 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 for 15 minutes, in the preheated oven, or until pancakes are cooked through.
• Cut into 10 pieces and serve hot with butter and syrup.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Set sausage mixture aside to cool.
• Sift flour, baking powder, and salt into a bowl. Beat milk and eggs in another large bowl; stir flour mixture into egg mixture until batter is smooth. Add cooled sausage and onion to batter.
• Heat a non-stick griddle or skillet over medium-high heat. Pour about 1/4 cup portions of batter onto hot skillet. Cook until bubbles form and the edges are dry, about 3 minutes. Flip and cook until browned on the other side, about 3 more minutes. Repeat with remaining batter.

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.

Steps:

• Preheat oven to 400 degrees. Place the butter in a pam sprayed 13x9 glass baking dish and melt in oven until sizzling. Tilt pan to spread evenly over bottom of pan.
• In a bowl, combine pancake mix, milk, sugar, oil and eggs. With wire whisk, mix until almost smooth. Pour into pan.
• Cut sausages into bite-sized pieces and place evenly over batter.
• Bake 20-30 minutes, until light gloden borwn.
• Cut into squares and serve with maple syrup. Enjoy!

Steps:

• In a medium sized mixing bowl, mix egg and milk together very well.
• Mix in enough flour to desired thickness of batter is reached.
• Add sausage to batter,make sure sausage is evenly mixed into batter.
• For each pancake, pour desired amount of batter on a griddle or into a well oiled skillet over medium heat.
• Cook on one side until top bubbles, and pancakes are slightly dry on top.
• Flip over and cook other side until golden browned.
• Top with butter and/or syrup, enjoy.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepare a baking dish with cooking spray. Preheat the baking dish in the oven.
• Brown the sausage in a skillet over medium heat; drain.
• Mix the flour, white sugar, brown sugar, baking powder, and salt in a large bowl. Stir in the eggs, milk, vegetable oil, and vanilla to form a batter. Add the sausage and stir. Pour into the preheated baking dish.
• Bake until a toothpick inserted into the center of the dish comes out clean, about 25 minutes. Allow to cool 10 minutes before cutting to serve.