Serves: 5
* "Fix this on Saturday morning or serve for Sunday supper." 1. Place in a 9-inch glass pie plate in two rings, 1 package (8 oz.) frozen fully cooked skinless pork sausage links, th awed. Lay a piece of waxed paper over the top. 2. Microwave at 100% power (700 watts) for 1 minute. Remove pie plate from microwave oven. Switch sausages in outside ring with sausages in inside ring. 3. Spread a thin layer of butter or margarine on the outside of a custard cup. Turn cup over and place in center of pie plate with the two rings of sausage links around it. Set pie plate aside until later. 4. In a medium bowl, mix with a rubber scraper
until well blended, 2/3 cup buttermilk pancake mix, 1/3 cup milk, 1 egg, 2 tablespoons apricot, pineapple or peach preserves or jam, and 1/2 teaspoon vanilla extract.
Pour batter evenly over sausages in pie plate and around the custard cup. Be sure sausages are covered.
5. Place a small microwavable plate upside down in center of microwave oven. Place pie plate on top of small plate.
6. Microwave, uncovered, at 100% power for 2 minutes. Turn pie plate one-fourth turn. Microwave, uncovered, at 100% power 1 to 2 minutes longer or until top is no longer sticky. Use hot pads and remove from microwave oven.
7. Place pie plate directly on a wooden board or a heatproof surface. Lay a piece of foil over the top. Do Not Seal. Wait for 5 minutes.
8. Sprinkle top with powdered sugar.
9. Remove custard cup from center. Fill a clean custard cup with additional preserves or jam.
Place preserves or jam in center of pie plate.
10. Or if you wish, fill a small pitcher with Maple-flavored syrup.
Place pitcher in center of pie plate instead of the cup of preserves or jam. Cut into wedges and lift out with a spatula.
This Giant Sausage Pancake recipe is from the More From Your Microwave Cookbook. Download this Cookbook today.
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