Dessert: Sausage Pancake Egg Sandwich

A hearty sweet and savory breakfast sandwich

Ingredients

2 1/2 cups self-rising flour
pinch salt
2 cups milk
10 eggs, divided
1/4 cup vegetable oil, plus oil for skillet
Paula Deen's House Seasoning
2 tablespoons butter, plus more for skillet
4 crumbled cooked sausage patties
slices American cheese, for assembly
maple syrup, for assembly

Instructions

Heat a nonstick griddle to medium heat while you prepare the pancake batter. Combine flour and salt. Mix milk, 2 eggs, oil together and add to flour mixture.
Butter your skillet and then add 1/4 cup of oil to the skillet, which keeps butter from burning. Ladle about 1/4 cup of the batter, for each pancake, onto the skillet. The bottoms of the pancakes should brown in roughly 2 to 4 minutes. Flip to finish cooking the other side. Cook until lightly golden brown.
Reserve pancakes in a preheated 200 ° oven until ready to serve.