PANCAKE BREAKFAST SANDWICH RECIPES

Steps:

• Preheat griddle to 350'
• Mix together Bisquick Mix, milk, and eggs in a large bowl.
• Add some oil to the griddle and pour 1/4 cup of pancake batter onto hot griddle.
• Cook each pancake until edges are lightly brown and flip over and repeat.
• Place pancakes on a plate until ready to assemble a sandwich.
• Heat a skillet and lightly brown canadian bacon and place on a plate until ready to make your sandwich.
• Add some butter to a skillet to melt.
• In a small bowl add eggs, 2Tbs. milk and salt and black pepper, stir to combine well.
• Add egg mixture to heated skillet and scramble til light and fluffy.
• Assemble your sandwich with 1 pancake on bottom, add some scrambled egg on top of pancake and add 2 to 4 pieces of canadian bacon.
• Place another pancake over top.
• You may than pour your favorite pancake syrup over top if you desire or just have your sandwich plain.
• Serve and enjoy!

Steps:

• 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.
• In a medium bowl, whisk together the remaining 4 eggs, water, and salt.
• Wipe out the skillet used to cook the sausage and grease again with nonstick spray. Turn the heat to medium and heat the pan for 2 minutes, then pour in the eggs. Cook until just set on the bottom and around the edges, about 2 minutes. Transfer the pan to the oven and cook for 3–4 minutes, until set on top.
• Remove the eggs from the oven and, using a rubber spatula, gently fold into a 3-inch wide omelet. Remove from the pan and cut crosswise into 4 equal pieces.
• Assemble the sandwiches: Add 4 pancakes to the pan over medium heat and top each with a slice of American cheese, a sausage patty, a piece of egg, and another pancake. Cover the pan and heat over medium heat until warmed through, 2–3 minutes.
• Serve hot.
• Enjoy!