Pancake Sausage Bake

This was a creative fix to a spatzle recipe I created, gone wrong.  I needed a base to this delicious casserole dish and the first thought that came to my mind was "buttermilk pancake mix"!

In fact this turned out so yummy that I changed everything up and called it Pancake Sausage Bake. The warm and fluffy buttermilk pancake crust tastes like buttery biscuits smothered in sausage and creamy Alfredo and lot's of cheese. My family devoured this!

Pancake Sausage Bake

• 1 box buttermilk pancake mix
• 12 breakfast sausage links, sliced
• 4-6 green onions, sliced 
• 1 cup sliced mushrooms
• 1 cup shredded mozzarella cheese

Alfredo Sauce

• 4 Tbsp butter
• 1/2 cup flour, divided 
• 1 quart of whipping cream or (half &half)
• 1/4 - 1/2 tsp garlic powder
• 1/4 tsp salt
• 3/4 cup shredded Parmesan cheese

Sauce instructions - Melt butter in frying pan on medium high heat. Add 1 Tbsp of flour, stirring quickly into butter (do not dump flour or it will create a blob of dough - instead sprinkle it around the pan each time).  Add 1/4 cup of whipping cream and stir into butter and flour to form a liquid paste. Continue this process until you have used all the flour. Slowly add remaining whipping cream. You can always add more flour (1 Tbsp at a time) to get the thickness you desire. If you run out of cream, add milk. Add garlic, salt and cheese. You can always add more salt if you desire.

Make enough batter for 12-16 pancakes. Pour into the bottom of a 13 X 9 greased casserole dish. Bake at 350 degrees for 10 - 12 minutes (until fluffy in center).
Remove from oven. Fry sliced sausage links together with mushrooms until golden brown. Sprinkle over pancake crust. Pour Alfredo sauce over the top. Sprinkle green onions over and lastly, top with shredded cheese. Bake for another 10-12 minutes or until cheese begins to bubble.

Serve with a green salad. Enjoy!