Fruity Sausage-Peach Filled Puff Pancake
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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 remarkably similar to a German pancake. My family loves German pancakes at our house. However, we actually call then hootenannies.
These types of pancakes use flour, milk, eggs, and salt. Sometimes they can include a little sugar in the batter and this one does.
Another important step for this pancake is to put butter in the pan and bake it until the butter melts. The oven gets the 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!
Ingredients to make Sausage-Peach Filled Puff Pancake
- FLOUR
- SUGAR
- SALT
- EGGS
- MILK
- BUTTER
- PORK SAUSAGE LINKS
- SLICED OR DICED PEACHES
- PANCAKE SYRUP
- NUTMEG
How to Make the Puff Pancake
- 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.
Frequently Asked Questions
Can I use other types of fruit besides peaches for this recipe?
Yes, you can use other types of fruit such as apples, berries, or bananas if you prefer. Just make sure to adjust the cooking time as needed, as different fruits may require different cooking times to soften.
How can I ensure the pancake batter rises properly in the oven?
To ensure the pancake batter rises properly in the oven, make sure to preheat the oven and the baking dish before adding the batter. Also, avoid overmixing the batter, as this can deflate the air bubbles that help the pancake rise.
Can I prepare the pancake batter ahead of time and refrigerate it overnight?
Yes, you can prepare the pancake batter ahead of time and refrigerate it overnight. Just make sure to give it a good stir before pouring it into the baking dish, as it may separate or thicken slightly as it sits.
For More Pancakes, check these out:
Sausage-Peach Filled Puff Pancake
Real Mom Kitchen
Ingredients
- ½ cup flour
- 1 Tbsp sugar
- ⅛ tsp salt
- 2 eggs beaten
- ½ cup milk
- 1 Tbsp butter
FILLING:
- 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)
- ⅓ cup pancake syrup
- Dash ground nutmeg a must in this recipe
Instructions
- 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.
