Sausage and Egg Pancake Sandwich Recipe

Buttermilk Bacon Pancake Batter

1. In a small mixing bowl, whisk egg thoroughly. Then whisk in buttermilk, oil and vanilla until well-combined. Set aside.
2. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
3. Add wet mixture to dry ingredients and whisk until combined. A few small lumps remaining are OK. Stir in bacon crumbles. Set aside.
4. Preheat griddle to medium heat.
5. Place 4 egg ring molds on griddle, then melt a small butter pat inside each ring mold. Pour batter 2/3 of way up each ring mold. Immediately top each pancake with 3 generous dots of syrup. Cook for 3-4 mins, then flip, cooking for another 3-4 mins, or until pancakes are fully cooked through and golden brown on both sides. Remove and set aside.

Sausage and Egg Pancake Sandwich

1. Separate breakfast sausage into 8 neatly formed balls. Using a small piece of parchment paper, place 1 sausage ball on the griddle and, leaving the parchment paper over top of sausage, use a burger press to smash sausage into a patty. Remove press and parchment paper. Repeat with remaining sausage balls. Cook for 2-3 minutes per side, or until fully cooked through. Remove and set aside.
2. Separate eggs into 2 per bowl. Scramble and set aside.
3. Take 2 medium-sized foil loaf pan and cut out the bottom of each. Place pan top side-down on griddle. Place a small butter pat in each loaf pan. Pour 1 bowl of scrambled eggs into each loaf pan. Cook for ~2 mins, or until egg has set underneath. Remove pan and fold egg into thirds by flipping one end halfway toward the other end, then flipping again in the same direction to make a square shape. Repeat with remaining eggs. Cook for another 1-2 mins, or until egg is fully cooked through. Remove and set aside.
4. To build each sandwich: Use 1 pancake as the sandwich heel. Top with 1 slice American cheese, 1 sausage patty, 1 folded egg, then another pancake. Repeat with remaining ingredients. Enjoy!