Chunky Chicks' Recipes

When my daughters were young, I used to make this as a special breakfast treat on Sunday mornings. I haven't made it in quite awhile; therefore, no picture. The next time one of my grandchildren come to spend the night, I will definitely be making this for them and take a picture. 

Peachy Sausage Bake
1 1/2 cups Hungry Jack Buttermilk, Complete or Extra Lights pancake mix
3/4 cup milk
3 tablespoons cooking oil
1 egg
3/4 lb. pound pork sausage, browned and drained
1  16-oz can (2 cups) sliced peaches, chopped and well drained (reserve the syrup)
Heat oven to 350 degrees F. Grease 8-inch square pan or baking dish. In large bowl, combine pancake mix, milk, oil and egg. Stir in prepared sausage and peaches. Pour batter into prepared pan. Bake at 350 degrees F. for 35 to 40 minutes or until deep golden brown. Serve warm with Peach-Maple Syrup. Refrigerate leftovers. 4 to 6 servings.
Peach-Maple Syrup
1 tablespoon cornstarch
3/4 cup reserved peach syrup
3/4 cup maple flavored syrup
In a small saucepan, gradually combine peach syrup with cornstarch. Add remaining syrup. Cook over medium heat, stirring constantly until mixture boils and thickens. Yields about 1 1/2 cups syrup.