Homemade Pancake Breakfast Sandwiches – Ryan’s Recipe
I make pancakes for my wife and kids on either a Saturday or Sunday morning almost every weekend. This past weekend, I decided to shake it up a bit by trying to recreate a certain fast food chain’s popular pancake breakfast sandwich.
The biggest hurdle was trying to scale down the size of the ingredients into hand-held portions. I don’t know about you, but when I pour batter on the griddle or skillet, it instantly starts to spread until the heat cooks it enough to hold it in place. Sure, I could have just poured a smaller amount of batter on the pan, but once I have a vision for something in my head, I’m very particular about getting it to turn out like I envision it, and if it doesn’t, I’m disappointed.
To make sure this didn’t happen, I broke out my small egg skillet we picked up for a few bucks at store, and cooked everything in it. Another option would be to use small, circular, metal cookie cutters placed directly on the griddle you could fill with batter to mass produce your ‘cakes.
Now it was just a matter of whipping up my pancake batter. My recipe of choice is the Buttermilk Pancake recipe from Better Homes and Gardens using sour milk* in place of buttermilk, because I never have any at the house.
*Mix one tablespoon of lemon juice with one cup of milk, and let rest for at least five minutes.
You would think that having only the one small pan would make the process take longer, but since the pancakes were smaller than normal (I poured just enough to cover the bottom of the pan), it didn’t take much more than two minutes to cook each ‘cake.
I stacked my pancakes on a plate and covered it with aluminum foil to keep them warm. Now it was time to make mini-omelets to include on the sandwiches.
I mixed six eggs with a little milk (roughly a 1/4 cup), and repeated the cooking procedure of the pancakes by pouring just enough to cover the bottom of the skillet.
Now it was just a matter of assembling the actual sandwich. I took two pancakes, topped the bottom with a mini-omelet, a slice of bacon cut in half, and cheese, and volià! Pancake. Breakfast. Sandwich.
The only difference between mine and the type you can get at the aforementioned, “certain fast food restaurant”, is that they inject theirs with a few dollops of syrup into each pancake. A feature I think I could replicate with (clean) picnic-style ketchup or mustard bottle filled with syrup.
While a little more involved than just simply whipping up some pancakes and eggs for breakfast, creating your own homemade pancake breakfast sandwiches isn’t difficult, and adds a fun little twist to breakfast the kids will enjoy.