Description
A hearty breakfast sandwich made with fluffy buttermilk pancakes, savory sausage, melted sharp cheddar, and rich butter.
Ingredients
Scale
- 1 package Buttermilk Complete Pancake Mix (approx. 20 oz)
- 1 ¼ cups Water
- 6 large Pasture-Raised Eggs
- 1 cup Sharp Cheddar Cheese (shredded)
- 1 pound Regular Pork Sausage (16 oz)
- 4 tablespoons Pure Irish Butter
- ½ cup Original Syrup
- Salt and Black Pepper (to taste)
- Cooking Oil or additional Butter (for greasing)
Instructions
- Cook the pork sausage in a skillet over medium heat until browned and fully cooked, then drain excess grease and season with salt and pepper.
- Prepare the pancake batter using the mix and water, then cook on a griddle over medium-low heat until golden brown on both sides.
- Fry the eggs in the same skillet with butter until the whites are set and yolks are cooked to preference.
- Assemble the sandwiches by placing sausage, egg, and cheese between two pancakes.
- Serve immediately, optionally drizzled with syrup.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1
Keywords: Store leftovers in an airtight container in the fridge for up to 3 days. Freeze for up to 2 months. Reheat in a skillet with butter for best texture. Ensure sausage reaches 160°F internal temperature.