This puffed pancake with chicken sausage and asparagus feels like such a grown-up meal. Who wouldn’t want to see this served during brunch or at a weekend breakfast? We all need a breakfast with a little substance every now and then. Let’s not fool ourselves, this chicken sausage and asparagus puff pancake could be served for dinner.
A puffed pancake can be quite impressive. As you watch it rise during the baking process, you’ll find it truly amazing. I couldn’t believe how high it rose without using a leavening agent (an ingredient used to make a product rise), such as baking powder. One thing for sure all the hot air found in the batter won’t last it will deflate. Unfortunately, that’s just a part of the baking process.
A puffed pancake is like magic in a pan! It rises, it falls, and then you fill the pancake with a delicious savory filling of your choice.
Now at this point in the game, you could go sweet or you could go savory. I chose savory with this puff pancake also known as a Dutch pancake. I’m just so impressed with the structure of the puff pancake with chicken sausage and asparagus. It looks difficult to make but it really isn’t.
In a mixing bowl, you want to combine butter, flour, eggs, milk, salt, and, pepper. These are the ingredients needed for the puff pancake. Preheat your oven and melt the butter in a 9-inch skillet in the oven. Pour the batter into the hot skillet and bake in the oven for about 22-25 minutes or until golden brown. The pancake puffs high, and it looks like a cross between a popover and an inflated pancake.
In a separate skillet make a cream sauce for the vegetables consisting of butter, milk, flour, sour cream, lemon juice, hot sauce, cheddar cheese, asparagus, yellow, orange peppers (your choice of peppers), and chicken sausage.
Puff Pancake with Chicken Sausage and Asparagus
- BATTER
- 1 cup flour
- ¼ cup butter
- 4 eggs
- 1 cup milk
- ½ tsp. pepper
- ¼ tsp. salt
- FILLING
- 2 cups sliced chicken sausage ( 4 sausage links)
- 8 ounces frozen chopped asparagus spears or ½ pound fresh trimmed cut into 1-inch pieces
- ¾ cup milk
- 1 teaspoon lemon juice
- ½ teaspoon hot salt
- ¼ water
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- ¼ cup sour cream
- ½ cup shredded cheddar cheese
- ¼ cup chopped onions
- ½ cup red and yellow chopped peppers (optional)
- Preheat oven to 425 degrees. Place the butter in a 10-inch ovenproof skillet; place in oven 3-4 minutes or until melted. In a bowl, beat flour, eggs, milk, salt, and pepper until smooth. Pour the mixture into prepared skillet. Bake 22- 25 minutes or until puffed and golden brown.
- Meanwhile, in a saucepan, melt butter. Add ham, peppers, and asparagus; cook over medium-high heat 5 minutes, stirring occasionally. Stir in flour until blended. Gradually stir in milk. Bring to a boil add the water to the mixture as the mixture thickens; cook and stir 5 minutes. Reduce heat; stir in sour cream, lemon juice, and pepper sauce.
- Spoon into center of puff pancake. Sprinkle with cheese. Cut into wedges; serve immediately.
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If you are looking for another quickbread, take a look at the Golden Popovers post.
