Cassie’s Ruminations

Apple and Sausage Oven Pancake

I got this recipe from the Betty Crocker Ultimate Bisquick Cookbook. I doubled it and made it in a 9×13 pan, as I was looking to use up 1 lb of bulk sausage, and the original only called for 8 oz of brown and serve links. I also used powdered buttermilk and water rather than regular milk. I’ve written the recipe as I made it below.

This made an easy light dinner and I have leftovers for quick breakfasts in the morning next week. It wasn’t anything particularly exciting, though, and I’m really not sure that I’ll make this again. The pancake batter was lacking something, or several somethings, but I’m not sure what.

Apple and Sausage Oven Pancake
Serves 8

1 lb bulk breakfast sausage
2 cups Bisquick
1 tsp ground cinnamon
4 tbsp powdered buttermilk
1 cup water
2 eggs
1 medium apple, peeled, cored, and chopped (about 1 medium apple)

Preheat the oven to 450 degrees F.

Brown the sausage in a skillet, breaking it up into small pieces. Set aside.

In a mixing bowl, stir together the Bisquick, cinnamon, powdered buttermilk, water, and eggs until just mixed. There will be a few lumps, but this is fine. Fold in the chopped apple.

Pour the batter into a 9 x 13 baking dish that has been sprayed with non-stick spray. Sprinkle the sausage evenly over the top.

Bake for 20-25 minutes or until turning golden brown. Let cool for 5-10 minutes, then serve warm. If desired, pour a little maple syrup over the top.