Monday, September 15, 2014

Apple and Sausage Pancake Casserole

This can be made and baked immediately or it is great to make up at night then toss in the oven in the morning!

12-15 pancakes, (recipe of your choice or even frozen ones, see below for the gluten free one I used)
1 package(14) of sausage links, cooked
6 eggs
1 1/2 cups milk
2 large apples,(I used granny smiths)
1 cup shredded sharp or extra sharp cheddar cheese

Cut up your pancakes into bite sized squares and slice your sausages up as well.

In a large bowl whisk eggs with the milk. Add pancakes and sausages and toss well to coat.

Pour mixture into a WELL GREASED 9 x 13 casserole dish.

Top with chopped apples(I dipped mine in lemon water after slicing to keep them from browning)

Sprinkle with shredded cheddar.

Cover with foil. At this point it can be refrigerated over night or you can bake it at 350 for 20 minutes, then remove foil and bake another 10-15 until hot and bubbly.
Serve hot with some pure maple syrup

If you refrigerate it make sure you pull it out to at least 30 minutes prior to baking or the bake time will be longer.

My GF buttermilk pancakes:
1 1/4 cup sorghum flour
1/2 cup brown rice flour
1/2 cup potato starch
1/4 cup tapioca starch 
1/2 cup ground flax 
1/4 cup  sugar(more or less to sweetness preference)  
2 tsp baking powder
1 tsp baking soda
3/4 tsp xanthan gum 
2 eggs
2 cups buttermilk
(regular milk is fine too, add 1/4 cup melted butter as well)
1 tsp pure vanilla extract

Mix together all dry ingredients in a large bowl
In another bowl mix buttermilk, eggs and vanilla, then whisk into the dry mixture, dont over mix.
Proceed with your pancake baking preference.....I use an electric griddle.

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