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Dutch Baby Pancake with Sausage and Apricot Filling

This is DELICIOUS. Make it. Eat it. Love it. I don’t need to say anymore. Well, except how to make it.

In a blender combine the eggs, milk, flour, salt and sugar.

Preheat your oven to 400 degrees.

In a large saucepan place 2 tbsp. of butter. Put the saucepan in the oven to heat up the pan and melt the butter.

Once hot, pour the batter into the saucepan and put it back in the oven to bake for about 20 minutes.

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In a separate saucepan cook your sausages until done. Remove them from the pan and cut into round slices. Place them back into the saucepan and add the canned apricot, maple syrup and nutmeg. Heat on medium and toss to combine.

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Once cooked, remove the pancake from the oven. Spoon the filling onto the pancake and serve immediately.

Dutch Baby Pancake with Sausage and Apricot Filling

Ingredients
  • 3 eggs
  • 1/2 cup milk
  • 1/4 tsp salt
  • 1 tbsp sugar
  • 2 tbsp butter
  • 1 lb sweet sausage links
  • 1 15 oz can apricot halves may sub peaches
  • 1/3 cup maple syrup
  • 1/4 tsp nutmeg
Instructions
  1. In a blender, combine the eggs, milk, salt and sugar.

  2. Preheat oven to 400 degrees.

  3. Put butter into a large, oven proof skillet and place into the hot oven.


  4. Once the skillet is hot and butter melted and starting to smoke, pour the batter into the skillet.

  5. Bake in the oven for approximately 20 minutes or until puffy and brown.

  6. Meanwhile, in a separate skillet, cook the sausages. Slice into rounds (this is easiest to do after they are cooked)

  7. Add the apricots, maple syrup and nutmeg. Stir well to combine.

  8. Once done, remove the pancake from the oven. Top with the sausages and apricots. Serve immediately.

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