Sausage Pancake Egg Sandwich - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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.
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