This is a dirty but delicious breakfast/brunch recipe – absolutely nothing refined about it. That makes it another great option for a hangover breakfast, like my best ever breakfast muffin recipe. In fact, the two recipes are pretty similar but this swaps the muffin for American pancakes, and doubles up on patty count. It’s cheesy, salty, carby, and super tasty owing to seasoning of that sausage patty. I like to use American cheese for this as, for some reason, I think it’s delicious but feel free to swap it for something a little higher quality. I just love the creamy texture of American cheese. The beauty of this recipe is you can pretty much add whatever you’d normally have in a breakfast sandwich or whatever you’ve got in your fridge – bacon, hash browns, avocado – the list is endless! Let me know in the comments what combos you try. I’m always looking for new variations!
Sausage, Egg And Cheese Pancake Stack
Serves 2 | 40 mins prep + cooking
Ingredients
2/3 batch BBC Good Food American pancake recipe (or equivalent amount of your fave recipe)
3x breakfast patty ingredients from my breakfast muffin recipe
4 slices American cheese (or cheese of your choice)
2 eggs
Maple syrup to serve
Method:
- Make the pancake batter. Heat a small amount of butter and oil in a pan over medium heat – you want just enough to cover the bottom of the pan but very little excess.
- Once hot, add a large spoonful of your pancake mix to the pan aiming for ~10cm diameter. Cook on one side until bubbles start to form in the mix and it’s started to set on top, it should also be golden brown on the bottom. The cooking time is really dependent on your pan and hob. Flip and cook on the other side until golden brown. Cover in foil & keep in the over at a low temperature to keep warm. Repeat with the remaining batter, re-oiling the pan as needed.
- Next, combine all the sausage patty ingredients in a bowl and mix until combined. Form the mix into 4 thin patties, slightly larger in diameter than the pancakes as this will shrink when cooked.
- Coat the bottom of a skillet or frying pan with vegetable oil and heat over high heat. Once hot, place the patty into the pan and cook for 1-2 mins until the bottom is browned & caramelised – check after 1 min as this will burn quickly if left unattended. Flip the patty and leave for 30-60seconds, then add the cheese on top. Put a lid or plate over the frying pan and leave for another 30-60 seconds until cooked through (no pink left) and the cheese is melty. Cooking time will depend on the patty thickness, the pan and hob. Set aside & cover with foil.
- Crack the eggs into the sausage pan still over high heat and cook to your liking. I like mine over easy but still runny.
- To serve, place 1 pancake on a plate followed by a sausage patty, the egg, another pancake, another sausage patty and then a final pancake on top. Drizzle with maple syrup and enjoy!
Bakes By Meg 