This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Sausage-Broccoli Puff Pancake

By: Kathy Steppler

"This pretty pancake looks so fancy but is actually quite easy to prepare. It's packed with lots of flavors and is especially fun to serve to overnight guests."

Rate/Review | Read Reviews (7)

Prep Time:
10 Min

Cook Time:
25 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1/4 cup butter or margarine
3/4 cup milk
2/3 cup all-purpose flour
2 eggs
1/2 teaspoon salt
FILLING:
2 cups sliced fresh mushrooms
1 small onion, sliced into rings
2 tablespoons butter or margarine
1 pound bulk pork sausage
1 (10 ounce) package frozen chopped broccoli
1/3 cup uncooked instant rice
1 cup shredded Cheddar cheese

Directions

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.