Why not make a breakfast sandwich using pancakes instead of a roll? Then it is all hot and delicious, right off the grill. All you need is bacon, eggs, sausage, cheese, butter and buttermilk pancake batter.
We never actually have used a pancake mix, because this old family recipe is so quick:
- 2 cups flour
- 1 Tb sugar
- 2 tsp baking powder
- ½ tsp baking soda
- 2 eggs
- Buttermilk (a bit more than 2 cups)
Put all the dry ingredients in a bowl, break in the 2 eggs and add the buttermilk to make a thickish batter.
- 2 Tb softened butter
- 1 Tb maple syrup
- 4 strips bacon
- 2 sausage patties
- 2 eggs
- 2 slices cheese
- Butter as needed
- Mix the maple syrup with the butter, adding more syrup if needed to get a buttery/mapley tasting spread.
- Place the strips of bacon and the sausage patties on a 350° F griddle, and allow to cook slowly.
- When the bacon and sausages are cooked, put them aside and keep warm.
- Melt 1-2 Tb butter on the griddle and drop 4 ¼ cup measures of patter onto the griddle.
- When one side of the pancakes are almost done (judging by bubbles forming on top) break the eggs onto the griddle and allow them to cook slowly.
- Flip the pancakes and let them cook.
- Place a sausage patty and cheese slice on two of the pancakes.
- When the eggs appear nearly done, flip them for 10 seconds to cook the tops, and then place them face up on top of the cheese.
- Add two half-slices of bacon over each egg.
- Butter the bottom side of the remaining two pancakes with the maple butter, and top the sandwich with the butter side inside.
Serve right away. You can eat them with or without syrup, and with a knife and fork or in hand like a sandwich. Delicious and satisfying, and while rich, it is way less food than a classic “big breakfast.” So there!
The trick to doing the eggs right, is to cook them until they are fairly opaque and then flip them only briefly, so that the yolks stay runny.