Ingredients Jump to Instructions ↓

  1. Nonstick cooking spray

  2. 1/4 cup light dairy sour cream

  3. 1/4 teaspoon lemon-pepper seasoning

  4. 1/8 teaspoon ground cumin

  5. 4 ounces uncooked bulk turkey sausage

  6. 1/2 cup all-purpose flour

  7. 1/2 cup refrigerated or frozen egg product, thawed, or 2 large eggs

  8. 1/2 cup fat-free milk

  9. 1/4 teaspoon dried oregano, crushed

  10. 1/8 teaspoon salt

  11. Dash black pepper

  12. 2 tablespoons thinly sliced green onion

  13. 1/4 cup shredded reduced-fat cheddar cheese (1-ounce)

Instructions Jump to Ingredients ↑

  1. Coat four 4 1/2-inch tart pans with cooking spray; set aside. In a small bowl combine sour cream, lemon-pepper seasoning, and cumin. Cover and chill until ready to serve.

  2. In a medium skillet cook turkey sausage over medium heat until brown. Drain off fat.

  3. In a medium mixing bowl beat flour, egg product, milk, oregano, salt, and black pepper with a rotary beater or wire whisk until smooth. Divide batter among prepared tart pans. Top with cooked sausage and green onion.

  4. Bake in a 425 °F (220 °C) oven for 10 to 13 minutes or until pancakes are puffed and lightly browned. Sprinkle with cheese. Bake, uncovered, about 1 minute more or until cheese is melted. Serve immediately with sour cream mixture.


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