Difference between revisions of "Toad in the Hole"
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1/2 c Bob's Red Mill gluten free pancake mix<br> | 1/2 c Bob's Red Mill gluten free pancake mix<br> | ||
pinch cinnamon & sugar<br> | pinch cinnamon & sugar<br> | ||
| + | 2 Tbsp butter<br> | ||
4 chipollatas, bangers, or similar english sausage<br> | 4 chipollatas, bangers, or similar english sausage<br> | ||
| Line 13: | Line 14: | ||
Cook sausage to browned and done or nearly done inside<br> | Cook sausage to browned and done or nearly done inside<br> | ||
Preheat 9x9 pan in oven<br> | Preheat 9x9 pan in oven<br> | ||
| − | Whisk | + | Whisk liquid ingredients to fluffy<br> |
| − | + | Grease hot pan with butter, swirl pan to coat the bottom<br> | |
Combine dry ingredients into wet batter<br> | Combine dry ingredients into wet batter<br> | ||
Latest revision as of 14:03, 30 August 2020
← breakfast
From the kitchen of: Erik Wingren
Ingredients
2 eggs
1/2 c half & half
1/2 c Bob's Red Mill gluten free pancake mix
pinch cinnamon & sugar
2 Tbsp butter
4 chipollatas, bangers, or similar english sausage
Directions
Preheat oven 400°
Cook sausage to browned and done or nearly done inside
Preheat 9x9 pan in oven
Whisk liquid ingredients to fluffy
Grease hot pan with butter, swirl pan to coat the bottom
Combine dry ingredients into wet batter
Do not mix in dry ingredients until pan is preheated and sausage is cooked & ready!
Pour batter in pan, place sausage in batter spread out evenly in pan. Place in oven.
Bake for 15-20 minutes until batter is cooked through and slightly browned.
Note:
If upgrading to one 9x13” pan, use 1.5 batch, not a double batch.
