Paula's Sausage Pancake Egg Sandwich
Paula's Recipes are the best!!
- For the Pancakes:
- 2 1/2 cups self-rising flour
- Pinch salt
- 2 cups milk
- 2 eggs
- 1/4-cup vegetable oil (plus oil for skillet)
- Butter (for skillet)
- For the Scrambled Eggs:
- 8 eggs
- salt & pepper (to taste)
- 2 tablespoons butter
- 4 crumbled cooked sausage patties or crumpled bacon
- For Assembly:
- American cheese slices
- Maple syrup
Level of difficulty Easy
Preparation time 10mins
Cooking time 12mins
Cost Budget Friendly
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.
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.
Add butter to the skillet and allow melting.
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.
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.
The laziest man I ever met put popcorn in his pancakes so they would turn over by themselves.