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Pancake Stratas

Category

Yields1 Serving

Ingredients
 ½ cup granulated sugar
 4 cups fresh blueberries, divided
 2 tsp cornstarch
 4 cups ready-made pancake batter
 8 large eggs
 ½ cup milk
 1 tsp salt
 ½ tsp freshly ground black pepper
 2 cups shredded sharp Cheddar cheese
 12 oz chicken-apple sausage links or link breakfast sausage of choice, sliced 1/4 inch thick
 2 tsp vegetable oil
 Maple syrup (optional)
 6 pats butter (optional)

Directions
1

For the blueberry compote, combine 1/2 cup water, the sugar, and 2 cups of the blueberries in a small saucepan over medium heat. Bring to a boil.

2

Turn the heat down to low and simmer, stirring occasionally, until the mixture thickens slightly and the berries begin to break down, 6 to 8 minutes.

3

Stir together the cornstarch and 2 teaspoons cold water.

4

Stir into the blueberry mixture.

5

Cook and stir until the sauce thickens enough to coat the back of a spoon, 3 to 4 minutes; set aside.

6

Using the pancake batter, cook 12 pancakes according to the package instructions; cover lightly to keep warm.

7

Whisk the eggs, milk, salt, and pepper in a large bowl.

8

Stir in the shredded cheese.

9

In a large nonstick skillet, cook the sausage slices in the oil over medium heat for 3 to 5 minutes or until browned.

10

Add the egg mixture and cook, stirring often, until the eggs are firm but still creamy, 3 to 5 minutes.

11

To assemble the stratas, place one pancake on a plate. Top with about 3/4 cup of the scrambled egg mixture.

12

Place a second pancake on top. Top with some of the blueberry compote, some of the remaining fresh blueberries, and, if desired, maple syrup and a pat of butter. Repeat to make a total of six stratas.

Ingredients

Ingredients
 ½ cup granulated sugar
 4 cups fresh blueberries, divided
 2 tsp cornstarch
 4 cups ready-made pancake batter
 8 large eggs
 ½ cup milk
 1 tsp salt
 ½ tsp freshly ground black pepper
 2 cups shredded sharp Cheddar cheese
 12 oz chicken-apple sausage links or link breakfast sausage of choice, sliced 1/4 inch thick
 2 tsp vegetable oil
 Maple syrup (optional)
 6 pats butter (optional)

Directions

Directions
1

For the blueberry compote, combine 1/2 cup water, the sugar, and 2 cups of the blueberries in a small saucepan over medium heat. Bring to a boil.

2

Turn the heat down to low and simmer, stirring occasionally, until the mixture thickens slightly and the berries begin to break down, 6 to 8 minutes.

3

Stir together the cornstarch and 2 teaspoons cold water.

4

Stir into the blueberry mixture.

5

Cook and stir until the sauce thickens enough to coat the back of a spoon, 3 to 4 minutes; set aside.

6

Using the pancake batter, cook 12 pancakes according to the package instructions; cover lightly to keep warm.

7

Whisk the eggs, milk, salt, and pepper in a large bowl.

8

Stir in the shredded cheese.

9

In a large nonstick skillet, cook the sausage slices in the oil over medium heat for 3 to 5 minutes or until browned.

10

Add the egg mixture and cook, stirring often, until the eggs are firm but still creamy, 3 to 5 minutes.

11

To assemble the stratas, place one pancake on a plate. Top with about 3/4 cup of the scrambled egg mixture.

12

Place a second pancake on top. Top with some of the blueberry compote, some of the remaining fresh blueberries, and, if desired, maple syrup and a pat of butter. Repeat to make a total of six stratas.

Pancake Stratas