Sausage Pancake Egg Sandwich
Pancakes:
2 1/2 cups all-purpose flour
Pinch salt
2 cups milk
2 eggs
1/4 cup vegetable oil, plus oil for skillet
Butter, for skillet
For the scrambled eggs:
8 eggs
House Seasoning, to taste, recipe follows
2 tablespoons butter
4 crumbled cooked sausage patties
For assembly:
American cheese slices
Butter
Maple syrup
Heat
a nonstick griddle to medium heat while you prepare the pancake batter. Combine
flour and salt. Mix milk, eggs, oil together and add to flour mixture.
Butter your skillet and then add 1/4 cup of oil
to the skillet which keeps butter from burning. Ladle about 1/4 cup of the
batter, for each pancake, onto the skillet. The bottoms of the pancakes should
brown in roughly 2 to 4 minutes. Flip to finish cooking the other side. Cook
until lightly golden brown.
Reserve pancakes in a preheated 200 degree F
oven until ready to serve.
For
the scrambled eggs:
Preheat
a large nonstick skillet over medium heat for 1 minute.
Crack eggs into a large mixing bowl and whisk
them until the whites and the yolks are
combined. Season with House Seasoning. Add butter to the skillet and allow to
melt. Add the eggs and reduce heat to medium-low. Add sausage. Stir frequently
until soft small curds have developed. The more you stir the more the creamier
the eggs will be. Remove from heat.
For
assembly:
Place
slice of American cheese on top of pancake, top with scrambled eggs. Top
scrambled eggs with another slice of cheese and place another pancake on top.
Add a dab of butter and smother with maple syrup.
House
Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix
ingredients together and place in a shaker near the stove. Use in place of salt
and pepper for all your cooking needs.
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