Ingredients
1 can (15-1/4 ounces) sliced peaches1/4 cup sugar1 tablespoon cornstarch3/4 cup maple syrup1 tablespoon butter2 cups pancake mix1 large egg, beaten2 tablespoons canola oil1 package (7 ounces) frozen fully cooked breakfast sausage links, thawed and halved lengthwise
Preparation
Drain peaches, reserving juice; set aside. In a small saucepan, combine sugar and cornstarch; stir in 1/2 cup reserved peach juice until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Stir in syrup and butter; set aside and keep warm.
Combine the remaining juice and enough water to measure 1 cup. In a small bowl, combine the pancake mix, egg, oil and juice mixture. Pour into a greased 13x9-in. baking dish. Arrange sausages and peaches over the top.
Bake, uncovered, at 350° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm with peach syrup.
