Best 8 Sausage Broccoli Puff Pancake Recipes

BROCCOLI-HAM PUFF PANCAKE

Steps:

• Place butter in a 10-in. ovenproof skillet; place in a 425° oven until melted, 3-4 minutes. In a small bowl, beat the flour, eggs and milk until smooth. Pour into prepared skillet. Bake at 425° until puffed and golden brown, 22-25 minutes., Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add the remaining filling ingredients. Cook until heated through, about 10 minutes. , Spoon into center of puff pancake. Cut into wedges; serve immediately.

TERIYAKI PANCAKES WITH BROCCOLI, SAUSAGE AND FRIED EGGS

Steps:

• Preheat the oven to 450 degrees F. Toss the sausage, broccoli, 1 tablespoon vegetable oil and a pinch each of salt and pepper on a baking sheet. Bake, stirring, until the sausage is browned and the broccoli is charred, 25 to 30 minutes.
• Meanwhile, whisk the flour, baking powder, 1/4 teaspoon salt and 1/2 teaspoon pepper in a large bowl; make a well in the center. Separate 2 eggs, putting the whites in a large bowl and the yolks in the well in the flour. Whisk the milk, 2 tablespoons vegetable oil and 1/2 tablespoon teriyaki sauce into the yolks, then whisk into the flour; stir in the scallions. Whisk the egg whites until stiff; fold into the batter.
• Heat a large nonstick skillet over medium-high heat; brush with vegetable oil. Ladle ¼ cup batter into the skillet for each pancake. Cook, flipping once, until golden, about 4 minutes. Keep the pancakes warm on a baking sheet in the oven as they are done.
• Heat the remaining 1 tablespoon vegetable oil in the skillet and crack in the remaining 4 eggs; season with salt and pepper. Cook until the whites are set but the yolks are still runny, 3 minutes. Whisk the remaining 2 1/2 tablespoons teriyaki sauce, the sesame oil, vinegar and 1 teaspoon water in a small bowl.
• Divide the pancakes, broccoli, sausage and fried eggs among plates. Serve with the sauce.

CHEESY BROCCOLI PUFFS

Steps:

• Preheat the oven to 400 degrees F. Line 3 baking sheets with parchment paper or silicone baking mats.
• Cook the broccoli according to the package directions. Transfer to a colander to drain until cool, about 5 minutes.
• Transfer the broccoli to a large bowl and add the mozzarella, feta, ricotta, dill, chives, red pepper flakes, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper. Stir together with a large spoon, using the back of it to crush any large broccoli florets. Set aside.
• Whisk the egg with 1 tablespoon water in a small bowl. Set aside.
• Roll out a sheet of the puff pastry on a clean work surface into a 12-inch square, dusting with flour as needed to prevent sticking. Cut the puff pastry into sixteen 3-inch squares with a pizza wheel or knife. Place 1 tablespoon of the broccoli mixture in the center of each square. Working with a square at a time, pinch together 2 opposite corners, then pinch together the remaining 2 corners to create a small packet. Transfer the packets to a baking sheet. Repeat with the remaining puff pastry and filling. Brush the packets with the egg wash and sprinkle with the sesame seeds.
• Working in batches if needed, bake the packets until golden and bubbly, 20 to 22 minutes.

SAVORY SAUSAGE PANCAKES

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Set sausage mixture aside to cool.
• Sift flour, baking powder, and salt into a bowl. Beat milk and eggs in another large bowl; stir flour mixture into egg mixture until batter is smooth. Add cooled sausage and onion to batter.
• Heat a non-stick griddle or skillet over medium-high heat. Pour about 1/4 cup portions of batter onto hot skillet. Cook until bubbles form and the edges are dry, about 3 minutes. Flip and cook until browned on the other side, about 3 more minutes. Repeat with remaining batter.

BROCCOLI SAUSAGE BREAKFAST BAKE

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. Add 1 in. of water and broccoli to a saucepan; bring to a boil. Reduce heat. Cover and simmer for 5-8 minutes or until crisp-tender; drain., In a greased 9-in. pie plate, layer with sausage, cheese and broccoli. In a large bowl, combine the eggs, milk and biscuit mix. Pour over broccoli. , Bake at 350° for 25-30 minutes or until a knife inserted in the center comes out clean.

SAUSAGE-BROCCOLI PUFF PANCAKE

Steps:

• Place butter in a glass 9-in. pie plate; place in a 400 degrees F oven for 2-3 minutes or until butter is melted. Remove from the oven. In a bowl, whisk milk, flour, eggs and salt until smooth; pour into hot pie plate. Bake at 400 degrees F for 25 minutes or until puffed and golden. Meanwhile, in a skillet, saute mushrooms and onion in butter until tender; remove and set aside. In the same skillet, cook sausage over medium heat until no longer pink; drain. Stir in broccoli and rice are tender. Stir in mushroom mixture and cheese. Cover and keep warm When pancake is removed from oven, immediately spoon filling into center and serve.

SAUSAGE-BROCCOLI PUFF PANCAKE

Steps:

• Place butter in a glass 9-in. pie plate; place in a 400 degrees F oven for 2-3 minutes or until butter is melted. Remove from the oven. In a bowl, whisk milk, flour, eggs and salt until smooth; pour into hot pie plate. Bake at 400 degrees F for 25 minutes or until puffed and golden. Meanwhile, in a skillet, saute mushrooms and onion in butter until tender; remove and set aside. In the same skillet, cook sausage over medium heat until no longer pink; drain. Stir in broccoli and rice are tender. Stir in mushroom mixture and cheese. Cover and keep warm When pancake is removed from oven, immediately spoon filling into center and serve.

SAUSAGE-PEACH PUFF PANCAKE

Steps:

• Preheat a 10-in. cast-iron skillet in a 425° oven. Meanwhile, in a large blender, combine the eggs, milk, flour, sugar and salt; cover and process until smooth., Add butter to hot skillet; return to oven until butter bubbles. Pour batter into skillet. Bake, uncovered, for 10-15 minutes or until pancake puffs and edges are browned and crisp., Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the peaches, syrup and nutmeg. Bring to a boil. Reduce heat, simmer, uncovered, for 7-10 minutes or until sausage and peaches are coated with syrup. Spoon into pancake. Serve immediately.