This easily adaptable recipe will make a decadent breakfast a weekday possibility. Anything that bakes for a while is a friend to the busy cook! Cast iron is the best friend of crispy edges - but a nonstick skillet will do just fine also.

 

Yields6 Servings
Prep Time6 minsCook Time35 minsTotal Time41 mins

 

Shopping List

  • 12 maple breakfast links
  • Maple syrup, for serving

Either use your favorite pancake mix (but separate the eggs your mix calls for and add them in the way described here - this extra step takes pancake mix to the next level) or use this from scratch recipe:

  • 1 1/4 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 4 tablespoons unsalted butter, divided
  • 1 1/4 cups buttermilk
  • 2 large eggs, separated

 

Cooking Instructions

1

Heat the oven to 375°F. Arrange a rack in the upper third of the oven and heat the oven to 375°F. Place a 10-inch cast iron skillet or oven-safe nonstick pan over medium-high heat and add sausages, browning evenly.

2

Mix the dry ingredients. Whisk 1 1/4 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 baking soda, and 1/2 teaspoon kosher salt together in a large bowl.

3

Melt the butter. Microwave 2 tablespoons unsalted butter in a separate smaller microwave-safe bowl or large measuring cup in 10-second bursts until melted, 30 to 40 seconds.

4

Mix wet ingredients. Add 1 1/4 cups buttermilk to the melted butter. Then separate 2 eggs, collecting the egg whites in the measuring cup used for the buttermilk. Add the egg yolks to the melted butter and whisk to combine.

5

Combine the wet and dry ingredients. Pour the buttermilk mixture into the flour mixture and stir with a spatula until most of the flour is moistened. Add the egg whites and fold in just until incorporated, but do not overmix.

6

Rest the batter. Set the batter aside for 10 minutes.

7

Remove Sausages from pan, and slice if you like. We love the look of them whole but it’s easier to serve when they are sliced. Wipe the skillet with paper towels and place in the oven to preheat while the batter rests.

8

Melt the butter in the skillet. Cut the remaining 2 tablespoons unsalted butter into 4 pieces. Take the preheated skillet out of the oven and add the butter. Swirl the pan until the butter melts and coats the bottom and sides.

9

Add the batter to the pan. Transfer the pancake batter to the pan and spread into an even layer.

10

Top with sausages. Arrange nicely, or sprinkle sliced sausages on top.

11

Bake the pancake. Bake the pancake until puffed and golden brown, 25 to 30 minutes.

12

Serve the pancake. Cut into wedges and serve with maple syrup. Or dusted with powdered sugar is pretty delicious.

Add berries to this on top before baking for a really delicious treat. Or, try this adjusted to savory instead of sweet - use mushrooms along with regular link sausages, add onions, turmeric, and a little chipotle powder to the batter and omit the sugar. Try any flavor profile you like - experimenting is fun!

 

Ingredients

Directions

1

Heat the oven to 375°F. Arrange a rack in the upper third of the oven and heat the oven to 375°F. Place a 10-inch cast iron skillet or oven-safe nonstick pan over medium-high heat and add sausages, browning evenly.

2

Mix the dry ingredients. Whisk 1 1/4 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 baking soda, and 1/2 teaspoon kosher salt together in a large bowl.

3

Melt the butter. Microwave 2 tablespoons unsalted butter in a separate smaller microwave-safe bowl or large measuring cup in 10-second bursts until melted, 30 to 40 seconds.

4

Mix wet ingredients. Add 1 1/4 cups buttermilk to the melted butter. Then separate 2 eggs, collecting the egg whites in the measuring cup used for the buttermilk. Add the egg yolks to the melted butter and whisk to combine.

5

Combine the wet and dry ingredients. Pour the buttermilk mixture into the flour mixture and stir with a spatula until most of the flour is moistened. Add the egg whites and fold in just until incorporated, but do not overmix.

6

Rest the batter. Set the batter aside for 10 minutes.

7

Remove Sausages from pan, and slice if you like. We love the look of them whole but it’s easier to serve when they are sliced. Wipe the skillet with paper towels and place in the oven to preheat while the batter rests.

8

Melt the butter in the skillet. Cut the remaining 2 tablespoons unsalted butter into 4 pieces. Take the preheated skillet out of the oven and add the butter. Swirl the pan until the butter melts and coats the bottom and sides.

9

Add the batter to the pan. Transfer the pancake batter to the pan and spread into an even layer.

10

Top with sausages. Arrange nicely, or sprinkle sliced sausages on top.

11

Bake the pancake. Bake the pancake until puffed and golden brown, 25 to 30 minutes.

12

Serve the pancake. Cut into wedges and serve with maple syrup. Or dusted with powdered sugar is pretty delicious.

Baked Sausage and Pancake (Pigs in a Blanket in a Pan!)
[]