Ingredients
450 g breakfast sausage, mild or spicy
240 g pancake mix
240 ml whole milk
1 large egg
1 teaspoon vanilla extract
2 tablespoons melted butter
2 tablespoons pure maple syrup, optional
0.5 teaspoon ground cinnamon, optional
115 g shredded cheddar cheese, optional
Cooking spray or softened butter, for greasing
Instructions
Set oven to 190°C and allow it to fully preheat.
Lightly grease a 23×33 cm baking dish with cooking spray or softened butter, ensuring all areas are coated.
In a skillet over medium heat, cook the sausage, breaking it into small crumbles until thoroughly browned. Drain any excess fat.
In a large mixing bowl, whisk together pancake mix, milk, egg, vanilla extract, melted butter, maple syrup, and ground cinnamon until just combined. Avoid overmixing; the batter should remain slightly lumpy.
Spread half of the pancake batter evenly in the prepared baking dish. Distribute the cooked sausage over the batter, then sprinkle with shredded cheddar cheese if using. Cover with the remaining pancake batter, ensuring the sausage and cheese layers are completely covered.
Bake in the center of the preheated oven for 25 to 30 minutes, until the top is deep golden and a toothpick inserted into the center emerges clean.
Allow the bake to rest for 5 minutes before slicing. Serve warm with additional maple syrup if desired.
Notes
For best results, do not overmix the pancake batter to ensure a light, tender texture.
