Recipe courtesy of Paula Deen
Sausage Pancake Egg Sandwich
Total:
22 min
Active:
10 min
Yield:
4 to 5 servings
Level:
Easy
Total:
22 min
Active:
10 min
Yield:
4 to 5 servings
Level:
Easy

Ingredients

Pancakes:
For the scrambled eggs:
For assembly:
House Seasoning:

Directions

For assembly:

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:

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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