Pancake breakfast sandwiches.

Pancake mix
Sausage patties
Eggs
Sliced cheese
Mix pancake mix then cook them. Cook the eggs and sausage. Let cool then make the sandwiches
Pancake Breakfast Sandwich

Ingredients
for 4 sandwhiches

⅓ cup maple syrup(112 g), grade A
1 cup pancake mix(175 g), plus 2 tablespoons
1 tablespoon vegetable oil
¾ cup milk(180 mL)
5 large eggs, divided
nonstick cooking spray, for greasing
4 round sausage patties, (3½ inches (8 cm) wide and ¼-inch 6mm thick)
1 tablespoon filtered water
½ teaspoon kosher salt
4 slices american cheese

Special Equipment

2 ring molds, or mason jar lid rings 3 1/2 (8 cm)

Preparation
Line a baking sheet with a nonstick mat or parchment paper.

In a small pan over medium heat, cook the maple syrup for 6–8 minutes, until it reaches 265°F (130°C). It will start to bubble and foam, then subside and reduce and will feel somewhat tacky with a faint burnt sugar smell. Immediately pour the reduced syrup onto the prepared baking sheet and tilt to spread into a thin layer, then let cool for 10 minutes.

Firmly tap the baking sheet against the counter to crack the maple candy, then use your fingers to break into small shards.

Preheat the oven to 250°F (120°C).

Make the pancake batter: In a medium bowl, whisk together the pancake mix, canola oil, milk, and 1 egg until mostly smooth (some small lumps are okay).

Arrange 2–4 3½-inch (8 cm) ring molds in a large nonstick ovenproof skillet and liberally grease with nonstick spray. Turn the heat to medium. Add 1½-2 tablespoons of pancake batter to each mold, sprinkle with about 1 teaspoon of the maple shards, and top with another 1½ tablespoons of pancake batter. Reduce the heat to medium-low and cook for 4 minutes, or until the bottom of the pancake is set and golden brown and bubbles appear on the surface. Flip the pancakes and cook for 2 minutes more on the other side. Lift off the ring molds and remove the pancakes from the pan, then repeat with the remaining batter to make 8 pancakes total. Transfer to a baking sheet and keep warm in the oven while you prepare the sausage.

Wipe out the skillet used to cook the pancakes and add the sausage patties. Cook for 3–4 minutes on each side, until the internal temperature reaches 145°F (65°C). Transfer the sausage to the baking sheet with the pancakes and keep warm while you prepare the eggs.

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