2 eggs
3/4 c. milk
1/4 c. water
1 c. flour
1/4 tsp. salt (optional)
1 lb. Italian sausages
1/4 c. butter

In blender or food process combine eggs, milk, water, flour and salt. Whirl or process stopping motor to scrape down sides of container once or twice. Refrigerate batter for 1 hour or longer.

Pierce each sausage in several places with a fork frying pan for 8 to 10 minutes (reserving drippings). Cut sausages into 1 1/2 inch chunks.

Place butter in a 9 inch square baking dish, 10 inch quiche pan. Heat in a 375 degree oven until butter melts (5 to 8 minutes). Add sausage chunks. Pour in batter.

Bake at 375 degrees until pancake is puffy and well browned (30 to 35 minutes). Cut into squares or wedges and serve immediately.