Pancake Sausage Breakfast Bake (Print Version)
# Ingredients:
→ Main Components
01 -
Cooking spray or soft butter, for the pan
02 -
1 teaspoon vanilla
03 -
240 ml whole milk
04 -
2 tablespoons maple syrup (can skip)
05 -
240 g pancake mix
06 -
2 tablespoons melted butter
07 -
1 big egg
08 -
450 g breakfast sausage, spicy or regular
09 -
0.5 teaspoon cinnamon, if you want
10 -
115 g shredded cheddar, up to you
11 -
(Optional) extra maple syrup for topping
# Instructions:
01 -
Once it’s out of the oven, chill it for 5 minutes before you cut it up. If you like, pour over more syrup and eat it warm.
02 -
Put your dish in the middle rack and bake for about 25 to 30 minutes. You’ll want the top golden brown, and a toothpick poked in should come out clean.
03 -
Pour half the batter in the dish. Drop in the cooked sausage all over, sprinkle with cheddar if you’re adding it, then pour in what’s left of the batter. Make sure everything’s covered.
04 -
Dump pancake mix, milk, egg, vanilla, melted butter, maple syrup, and cinnamon into a big bowl. Stir until it’s just barely mixed—clumpy is okay. Don’t keep mixing.
05 -
Grab a skillet, heat it to medium, and crumble the sausage as it cooks. Let it brown all the way, then get rid of any grease.
06 -
Spray or rub some butter in a 23x33 cm pan so nothing sticks. Cover the bottom and sides well.
07 -
Turn the oven to 190°C. Let it heat up all the way before you do anything else.
# Notes:
01 -
Don't keep mixing your batter or it'll come out tough. A few lumps make it softer and fluffier.