This sausage-peach filled puff pancake is great to serve for breakfast, brunch, or even dinner. I got this recipe decades ago from a Taste of Home Magazine. The puff pancake, also known as a Dutch baby, is very similar to a German pancake. My family loves German pancakes at our house. However, we actually call then hootenannies.
These types of pancakes us flour, milk, eggs, and salt. Sometimes they can include a little sugar in the batter and this one does. Another key element to this type of pancake is to place butter in the pan and place it in the oven until the butter is melted. The oven gets to pan hot before pouring in the batter. The butter is also key to grease the pan and add flavor to the 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! The filling itself would also make an excellent topping for a Belgian waffle also. So whether this sausage-peach filled puff pancake is for breakfast, brunch or dinner you must give this flavorful combination a try!
- PORK SAUSAGE LINKS
- SLICED OR DICED PEACHES
- PANCAKE SYRUP
- 1/2 cup flour
- 1 Tbsp sugar
- 1/8 tsp salt
- 2 eggs, beaten
- 1/2 cup milk
- 1 Tbsp butter
- 8 to 10 pork sausage links, cut into bite size pieces
- 1 can (15 oz) 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.
This is the original photo from this post when is was first posted in May of 2009.