Pancake and Sausage Casserole
I wanted a pancake and sausage casserole for deer camp and at home, too, since we have a good-sized family. I wanted to have something that would be ready for everyone to sit and eat together. I couldn't find one, so I began experimenting. Finally, I am satisfied with this one. All of my tasters agreed it worked. Top it with butter, syrup, or your favorite topping.
I wanted a pancake and sausage casserole for deer camp and at home, too, since we have a good-sized family. I wanted to have something that would be ready for everyone to sit and eat together. I couldn't find one, so I began experimenting. Finally, I am satisfied with this one. All of my tasters agreed it worked. Top it with butter, syrup, or your favorite topping.
Ingredients
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1 (16 ounce) package bulk pork breakfast sausage
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4 cups all-purpose flour
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¼ cup white sugar
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¼ cup brown sugar
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4 teaspoons baking powder
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½ teaspoon salt
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4 eggs
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2 ½ cups milk
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¼ cup vegetable oil
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1 teaspoon vanilla extract
Method
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Preheat oven to 375 degrees F (190 degrees C). Prepare a baking dish with cooking spray. Preheat the baking dish in the oven.
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Brown the sausage in a skillet over medium heat; drain.
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Mix the flour, white sugar, brown sugar, baking powder, and salt in a large bowl. Stir in the eggs, milk, vegetable oil, and vanilla to form a batter. Add the sausage and stir. Pour into the preheated baking dish.
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Bake until a toothpick inserted into the center of the dish comes out clean, about 25 minutes. Allow to cool 10 minutes before cutting to serve.
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