Savory Sheet Pan Pancakes with Sausage and Cheese
Wow! The response to our PB&J Sheet Pan Pancakes was phenomenal. You all loved the “make ahead” and “perfect for a crowd” elements and so do we! So, let’s flip to a savory option and get one for the adults! Short on time? Skip the first 4 ingredients and use some pre-cooked crumbled sausage.
Serves 12
Ingredients:
1 stick unsalted butter, divided
1/2 yellow onion
3 garlic cloves, minced
3/4 lb ground Italian sausage
2 1/4 cups flour (gluten free, if desired)
1/2 tsp kosher salt
1 Tbsp baking powder
1/2 cup granulated sugar
2 eggs
1 1/2 cups milk
2/3 cup shredded cheese
Directions:
Preheat oven to 425 degrees.
Heat a large nonstick skillet over medium high heat. Add 2 Tbsp butter, allowing it to melt. Once mostly melted, add onions and garlic. Cook 3-4 minutes. Add sausage. Use back of spoon or spatula to break up sausage. Cook 7-8 more minutes or until fully browned. Set aside and let cool while preparing batter.
In a medium bowl, mix flour, salt and baking powder. Set aside.
Melt remaining 6 Tbsp butter.
In a small bowl, mix melted butter with granulated sugar, eggs and milk.
Make a well in the center of the bowl with dry ingredients. Add wet ingredients to center and mix until incorporated and smooth.
Drain any excess liquid from cooled sausage mixture. Fold sausage mixture and shredded cheese into batter.
Pour mixture into a half sheet pan (9 x 13) sprayed with nonstick spray.
Bake 15 minutes. Cut into 12 squares. Serve with maple syrup, if desired. Extras can be saved in an airtight container for 3-4 days.