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This sausage-peach filled puff pancake is great to serve for breakfast, brunch, or even dinner. I got this recipe years ago from a Taste of Home Magazine. The puff pancake, also known as a dutch baby, is very similar to a German pancake. The filling for this pancake is a great and flavorful combination. You have the sweet peach flavor mixed with the spice of the sausage mixed in with sticky pancake syrup and a dash of nutmeg. This combination really works well together!. It would also make an excellent topping for a Belgian waffle also. So whether it’s breakfast, brunch or dinner you must give this flavorful combination a try!
1/2 cup all-purpose flour
1 tablespoon Domino® or C&H® Granulated Pure Cane Sugar
1/8 teaspoon salt
2 eggs, beaten
1/2 cup milk
1 tablespoon butter
8 to 10 pork sausage links, cut into bite size pieces
1 can (15 ounces) sliced or diced peaches, drained (if using peach halves I like to dice them up)
1/3 cup pancake syrup
Dash ground nutmeg ( a must in this recipe)
In a bowl, combine the flour, sugar and salt. Whisk in eggs and milk until smooth. Place the butter in a 9-in. pie plate. Heat at 400° for 2-3 minutes or until melted. Pour batter into hot plate. Bake for 10-15 minutes or until edges are golden brown.
Meanwhile, in a skillet, cook the 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: 2-4 servings.