A nice, salty meat and egg sandwich is already pretty incredible, but you know what can make it better? Pancakes. Subbing fluffy buttermilk pancakes for other bread products adds a certain sweetness, creating a properly balanced breakfast.
This recipe is courtesy of Krusteaz.
- 1 1/4 Cup pancake mix, preferably Krusteaz Heart Healthy Buttermilk Pancake Mix
- 1/2 Cup maple syrup
- 1/4 Cup water
- 4 sausage patties, cooked
- 4 eggs, individually cooked omelet-style
- 6 strips bacon, cooked and cut in half
Heat griddle to 350 degrees F. Lightly grease griddle.
Stir pancake mix, maple syrup, and water together with a wire whisk. Batter will be slightly lumpy. Do not over-mix.
Let batter stand 2 minutes.
Pour pancake mix onto griddle to make 3-inch pancakes.
Cook pancakes 1 1/4–1 1/2 minutes per side, until golden brown, turning once.
Layer 1 sausage patty, 3 half strips bacon, and 1 egg between two pancakes to make a sandwich.
Repeat for remaining sandwiches.