As families try to get back into school-year routines, there will be many cool autumn nights when the comfort and speed of warm breakfast foods would be just the thing to finish the day.
But having breakfast for dinner doesn’t mean the meal can’t have a savory side.
When we think of one-pot dinners, we generally gravitate to stir-fries and casseroles. But a baked pancake is a fine choice, too, particularly when you add sausage and apples.
For this weeknight recipe, I started with a basic Dutch baby, a common baked pancake. But I spiked the pancake with crumbled breakfast sausage and chopped apples, a delicious and filling combination that blends savory and sweet flavors. For a leaner take, you could substitute chicken sausage. Just be sure to go for a flavor that will work with the apples and cinnamon.
Because salty sausage loves the sweet accent of sugar, this pancake gets drizzled with maple syrup just before serving. But if you’d rather ditch the sweet, you could sprinkle the top with grated Parmesan or even cheddar cheese, and return it to the oven for another minute.