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!
I tried using the 1/4 cup of oil added to the butter (as directed) but after adding the pancake batter it made them very greasy so I substituted nonstick cooking spray on next batch and they turned out much better. I also cut the recipe in half since there are only 2 of us.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (716g)|
|Recipe Makes: 4|
|Calories from Fat: 988 (59%)|
|Amt Per Serving||% DV|
|Total Fat 109.8g||146 %|
|Saturated Fat 43.6g||218 %|
|Monounsaturated Fat 44.7g|
|Polyunsanturated Fat 11.5g|
|Cholesterol 1249.1mg||384 %|
|Sodium 1683.8mg||58 %|
|Potassium 1533.7mg||40 %|
|Total Carbohydrate 99.7g||29 %|
|Dietary Fiber 15.5g||62 %|
|Sugars, other 84.1g|
|Protein 78.4g||112 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1668
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What would you serve with this? Link in another recipe
cogrammaI just made this again this morning and used buttermilk pancake mix. It turned out much better 'taste wise' for us than the pancakes made with regular flour.7y ago
cogrammaI tried using the 1/4 cup of oil added to the butter (as directed) but after adding the pancake batter it made them very greasy so I substituted nonstick cooking spray on next batch and they turned out much better. I also cut the recipe in half since there are only 2 of us. [I posted this recipe.]7y ago