Ingredients
2 eggs, lightly beaten1/2 cup milk1/2 cup all-purpose flour1 tablespoon sugar1/8 teaspoon salt1 tablespoon butterFILLING:8 to 10 pork sausage links, halved1 can (15 ounces) sliced peaches, drained1/3 cup pancake syrupDash ground nutmeg
Preparation
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.
