PREP TIME: 10 min COOK TIME: 12 min

FOR HOUSE SEASONING: Mix the salt, black pepper and garlic powder all together. Place in a shaker type jar and save for future use in place of plain old salt and pepper.

FOR PANCAKES: Heat a nonstick griddle to medium heat while you prepare the homemade pancake batter, (or regular pancake mix works well too). Combine the 2 1/2 c flour and pinch of salt. In another small bowl mix the eggs, milk and 1/4 cup olive oil. Add this to the flour mixture and stir to combine.

Butter the skillet and then add 1/4 cup olive oil to skillet which keeps butter from burning; then add 1/4 cup of batter for each pancake. The bottoms of the pancakes should brown in about 2-4 minutes. Flip them to finish cooking other side and cook them until they are a light golden brown.

Remove the pancakes to an oven-safe plate or dish and place them in a preheated 200 degrees F oven until ready to serve.

FOR THE SCRAMBLED EGGS: Preheat a large nonstick skillet over medium heat for about 1 minutes. In a large mixing bowl, crack the eggs and whisk them until thoroughly beaten. Season with 'HOUSE SEASONING' (as listed above). Add butter to the skillet and allow to melt. Add the eggs and reduce heat to medium-low. Add the cooked crumbled sausage patties and stir egg mixture frequently until soft curds form. The more you stir the more creamy the eggs will become. Remove from the heat.

FOR ASSEMBLY: Place slice of American cheese on top of pancake, top with scrambled egg mixture, add another slice of American cheese and place another pancake on top. Add a dab of butter and maple syrup, of choice.

Serve and enjoy!