Sausage & Pancake Egg Sandwich2014-01-25
- Servings : 4
- Prep Time : 10m
- Cook Time : 12m
- Ready In : 22m
This recipe is a copy cat of Paula Deen’s Sausage Pancake Egg Sandwich.
2 1/2 cups self-rising flour
2 cups milk
1/4-cup vegetable oil, plus oil for skillet
Butter, for skillet
For the scrambled eggs:
Pinch of seasoning (salt, garlic powder, pepper)
2 tablespoons butter
4 crumbled cooked sausage patties
American cheese slices
Put it together:
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.
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 Paula’s House Seasoning. 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. 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! Yum