Apple Sausage Pancake Wrap Recipes

APPLE AND SAUSAGE OVEN PANCAKE

Steps:

• Heat oven to 350°F. Spread apple slices evenly over bottom of ungreased 13x9-inch pan. In 1-quart saucepan, heat 1/2 cup brown sugar, the butter and syrup over low heat, stirring occasionally, until melted. Pour syrup mixture over apples.
• In 10-inch skillet, cook sausage over medium heat, stirring occasionally, until no longer pink; drain. Sprinkle sausage evenly over apple-syrup mixture.
• In small bowl, stir remaining ingredients except additional syrup until blended. Carefully pour over sausage.
• Bake 30 to 35 minutes or until top springs back when touched in center. Cut into 3-inch squares; turn each square upside down onto plate. Serve immediately with additional syrup.

APPLE-SAUSAGE OVEN PANCAKE

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.

SAUSAGE-APPLE PUFF PANCAKE

Steps:

• In a 10-in. ovenproof skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, cook apples and brown sugar in butter over medium heat until apples are tender., In a blender, combine the eggs, milk, flour, sugar and salt; cover and process for 10 seconds or until smooth. Pour over apple mixture. Sprinkle with sausage and cheese. , Bake, uncovered, at 425° for 18-23 minutes or until pancake is puffy and golden brown. Cut into wedges. Serve with sour cream and syrup if desired.,

SAUSAGE PANCAKES-ON-STICKS

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.

SAUSAGE APPLE PANCAKES WITH WALNUT BUTTER

Steps:

• In a small bowl, combine the flour, cornmeal, baking powder, baking soda, and 1/2 teaspoon salt.
• In a large measuring cup combine the buttermilk, egg, and 3 tablespoons maple syrup and stir with a fork. Stir into the flour mixture with a spatula until just combined. Mix in the diced apple and sausage crumbles.
• Heat a pancake griddle over medium-low heat and then grease with a small amount of butter. Drop ladles of batter to form 4-inch pancakes, cooking pancakes for 2 to 3 minutes before flipping, or until the batter puffs up and bubbles form. Flip pancakes and continue to cook for an additional 1 to 2 minutes, until cooked through and nicely browned. Top with Cinnamon Walnut Butter and additional maple syrup, if desired.
• Combine the butter, maple syrup, cinnamon, vanilla, and salt in a bowl and mix until well blended. Serve with pancakes.

SAUSAGE PANCAKES

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. ,

BAKED PANCAKES WITH SAUSAGES

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.

APPLESAUCE PANCAKES

Steps:

• In medium bowl, stir all ingredients with wire whisk or fork until blended.
• Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
• For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.

QUICK PANCAKE WRAPS

Steps:

• Sift the flour into a bowl. Make a well in the centre with the back of a spoon and break in the egg. Gradually whisk in the milk to make a thick batter, then add either the Spicy chicken or Lemon prawn pancake ingredients, with some salt and ground black pepper.
• Heat a little oil in a large frying pan. Using a large serving spoon, ladle the batter into the pan and cook one or two 12cm pancakes at a time, depending on the size of your pan.
• When bubbles appear on the surface, carefully flip each pancake over with a palette knife. Cook for a few minutes more until golden brown underneath, then set aside. Scatter each pancake with salad, top with ketchup or mayonnaise, then fold over and eat at once.

OVEN-BAKED APPLE PANCAKE WITH SAUSAGE

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.

BASIC PANCAKE WRAP

Steps:

• Black flour in a bowl and make a well in the middle.
• break the egg into the well and gradually add the liquid while whisking. The batter should be the consistency of thin cream.
• Heat a non stick frying pan and brush with a little oil if desired.
• Divide the mixture into eight and place a portion in the pan. Flip when the top begins to bubble and cook for another minute.
• When cooked, place on a plate and separate with cling film.

BREAKFAST PANCAKE WRAPS

Steps:

• Add water to pancake mix as directed on package, then use to make 6 (5-inch) pancakes, using about 1/2 cup batter for each pancake.
• Meanwhile, melt butter in medium nonstick skillet on medium heat. Add eggs; cook 2 to 3 min. or until set, stirring occasionally. Remove from heat. Stir in sausage; top with TACO BELL® Shredded Breakfast Fiesta Cheese. Cover. Let stand 3 min. or until cheese is melted.
• Spoon egg mixture onto pancakes; fold in half.