Our Recipes
Sausage Patty Stuffed Banana Bread Pancakes
Ingredients
- 1 Pkg Bell & Evans Chicken Breakfast Sausage Patties
- 1 3/4 cups All-purpose flour
- 2 1/2 tsp Baking powder
- 1 1/2 tsp Ground cinnamon
- 3 Ripe bananas, divided
- 2 TB Sugar
- 2 large Eggs
- 1 cup Whole milk, room temperature
- 3 TB Unsalted butter, melted, plus more coating skillet
- 1/4 cup Roasted pecans, roughly chopped
- Maple syrup, for serving
Preparation
- Heat oil in a large skillet over medium heat. Add sausage patties and cook, flipping occasionally, until golden-brown and internal temperature reaches 165°F, about 10-12 minutes. Set aside.
- Whisk the flour, baking powder, cinnamon and salt together in a large bowl until combined.
- In a separate bowl, mash 2 bananas and sugar together until mostly smooth (should yield about 1 cup). Whisk in eggs until combined. Whisk in milk and butter until combined.
- Add dry ingredients into the wet ingredients and whisk together gently until just combined (batter will have lumps). Allow batter to rest at room temperature for at least 10 minutes. Thinly slice remaining banana and set aside.
- Meanwhile, heat a large nonstick skillet or griddle over medium-low heat for 5 minutes. Brush skillet with butter. Working in batches, dip sausage patties in batter until evenly coated. Cook pancakes until bottoms are golden-brown, about 2-3 minutes. Flip and cook until fully cooked, about 2 minutes. Repeat with remaining sausage patties and batter.
- Top pancakes with sliced bananas and pecans. Serve with maple syrup and enjoy.
- Tip: Feel free to air-fry or bake sausage patties according to the package directions.
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