It’s incredibly simple to create this homemade ketchup in a slow cooker from scratch. In terms of flavor, texture, and color, it is comparable to those name brands. I chose to boil down crushed tomatoes instead of using tomato paste because I’ve never had ketchup with that basis that I liked.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 5 |
| Yield: | 10 pieces |
Ingredients
- 1 pound pork sausage links
- 1 ¾ cups all-purpose flour
- 4 teaspoons baking powder
- 5 teaspoons white sugar
- 1 teaspoon salt
- 3 eggs
- 1 ½ cups milk
- 3 tablespoons shortening, melted
Instructions
- Preheat oven to 450 degrees F (230 degrees C). Grease a 10×15 inch jellyroll pan.
- Place sausages in a skillet and cook over medium-high heat until evenly browned. Drain on paper towels.
- Sift together the flour, baking powder, white sugar, and salt; set aside.
- In a large mixing bowl, beat eggs until light and fluffy. Add milk and shortening; mix well. Gradually stir in dry ingredients until smooth. Pour the batter into the prepared jelly roll pan. Arrange sausages on top of the batter.
- Bake in preheated oven until pancakes are golden brown and cooked through, about 15 minutes. Cut into 10 pieces and serve hot with butter and syrup.
Nutrition Facts
| Calories | 492 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 179 mg |
| Dietary Fiber | 1 g |
| Protein | 23 g |
| Saturated Fat | 7 g |
| Sodium | 1266 mg |
| Sugars | 8 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
My family loved this! I used a 9×13 pan, and buttered and floured it like I usually do for a cake, and it didn’t stick at all. I did half crumbled sausage, half blueberries. The sausage stayed on top but the blueberries sank. I did add about another T of sugar, and an additional tsp. of baking powder, per previous reviews, and used melted butter instead of shortening. I will definitely be making this again for an easy breakfast, or brunch potluck item!
good and easy. I did lower the temp once pancake batter was in . 400 F
Heck yeah! I’d never heard of baked pancakes before….I made some adjustments based on what I had on hand. Firstly, I halved the recipe, and it still made three large servings or six very small ones. I didn’t have milk, but I did have a single serving size packet of sour cream that came with a salad that I didn’t use, so I mixed that packet with 3/4 of a cup of water and that seems to have worked fine. I used smoked turkey sausage and browned the slices in butter first with some garlic powder and crushed red pepper, and put all of that in the baking pan with the melted butter before pouring the batter in. I used 2 eggs and a little over one cup of brand-name baking mix; next time I’ll use a little closer to a cup and a half of baking mix to make it a little fluffier/less eggy – which wasn’t bad, but I can improve on a tiny bit. I forgot to add the sugar and vanilla I intended to use, but it didn’t matter when served with real maple syrup. I baked it in a 9″ round cake pan in a countertop convection oven at 405 for about 15 minutes; I’ll add 3-4 minutes to the cooking time next time. I was amazed at how much these fluffed up and how delicious it was. Yay for a fantastic turnout on a first-time attempt at something I had never even heard of!!
Holy Cow this was good! I added some vanilla, subbed olive oil for the shortening, subbed evaporated cane juice crystals for the sugar, and used 1 cup unbleached white flour plus 3/4 cup organic whole wheat flour. I preheated the pan, then coated it pretty good with olive oil and continued to heat it until it was nice and hot. The edges and bottom came out perfectly lightly crispy and the inside was light and fluffy, even with the whole wheat flour I substituted. When they came out I brushed them with melted butter and warmed pure maple syrup. A big hit! I froze leftovers for later in the week, hopefully they will reheat well (I can never get regular pancakes to reheat well as they always seem to come out dry as leftovers.) Either way, this recipe is a keeper. I absolutely hate to stand and flip pancakes… Can’t get them out fast enough and we can’t all eat at the same time, etc… Can’t wait to make them again!
this dish is called toad-in-th-hole in Britain and is used a lot for a dinner dish using a deeper 9″ dish to cook it in
I started homeschooling, and to get my children acquainted with cooking, we rotate one meal each day. I needed something easy and found this recipe. It was perfect, then I remembered it on Valentine’s Day and it was GREAT!! The kids loved it.
simple easy dinner. 3 of us liked it, my one picky son did not. I think in the future I would use bulk pork and sprinkle it over the top so that you get a bite of sausage with each bite of pancake.
I made these in a muffin tin and cut the sausages in half so they would fit. They were fantastic and my kids devoured them! Fill muffin cups 3/4 full and place sausage half on top, then bake at 450 for 9 minutes. Mmmmm!
This was pretty good and easy. Kids liked it a lot. I thought I should find a better pancake batter, but it is still worth making as is. This is great for the kids to make.
Really good, especially when I don’t have the time/energy to stand there and fry individual cakes. My family loves them
These were delicious! I used butter instead of shortening and ground sausage instead of links because that is all I had on hand. I also sprinkled some brown sugar on top before baking. Everyone in the family really enjoyed these. Great easy recipe!! Definitely making again.
I cut the links into bite size pieces and cook them with bite size pieces of one apple then mixed into the batter adding a little maple syrup, we really like it this way.
I take the sausage and cut it up before I fry it and add two apple cut in bite size piece a little syrup and cinnamon my honey who won’t eat pancakes eats these.
I love the idea of this recipe, but the pancake part tasted like corn muffins instead of pancakes. I will make this again, but use a different pancake batter. When I made this, I used my perfect brownie pan, and it was so easy to drop crumpled cooked sausage into each section and they came out beautiful. Can’t wait to try again using a different batter.
Perfect recipe. Made this morning for breakfast, halved the recipe and placed in an 6×9 greased baking dish. Also used bulk sausage that I rolled into “links” and cooked beforehand and placed untop of the batter as the recipe called for. Served with blueberry syrup. Was a huge hit!
It was ok. It was simple, but t was sort of bland, and my oldest ate it but wasn’t overly impressed. Good to have n hand, but not going to be a regular in the menu.
I really liked the texture of the finished pancake and think that adding sausage links is genius! But I do think it is lacking that “something” that gives the pancake a great flavor. I followed recipe to the “t” other than adding 1 tsp vanilla but still found it lacking. Granted, once I poured syrup over the top it was great. For my hubs who doesn’t use syrup (wierdo) he thought it tasted a little like a corn bread. Will definitely make again but will try to find what that something is that is missing. (We are used to eating pancakes at Mimi’s Cafe which are the best I have ever had, I have never found a pancake that compares.) I love the fact that you can cut into portions and eat on the run minus the syrup. Tip: use the nonstick Reynolds foil (the best invention ever) and you don’t have to grease the pan first (i use this for everything, works like a charm).
I love to make this when I am entertaining. It makes a great breakfast that is fast and easy keeping me out of the kitchen and with my guests.
Awesome! Served this for our Mother’s Day brunch with maple syrup.
Well I admit, this was a “help me, I messed up” recipe I was looking for. I was making Bisquick pancakes for my college daughter who was home for the weekend and stupidly added one extra cup of milk. Needless to say I had to compensate by adding more mix but certainly didn’t want to spend the morning flipping a couple of dozen pancakes. So, I went on my search and found this and boy did it ever save me, Ha!! Per the directions for extra fluffy pancakes, I also added in lemon juice and per moi, some vanilla for flavor. I used a long Pyrex casserole dish and coated the bottom with melted butter to prevent sticking. I can’t believe how quickly this baked up and how delish it was. It was like a big fluffy pancake cake! We loved it and thanks Janet!!
Expect a pancake more like cake than a hearty pancake. Mine was light and airy but tasted good. I added a little vanilla and would do that again.