Ingredients:
For Pancakes:
- 2 1/2 cups all-purpose flour
- Pinch salt
- 2 cups milk
- 2 eggs
- Butter for skillet
- 1/4 cup oil
- 2 eggs
- 2 tbsp. of butter
- House Seasoning; pinch of salt, pepper and parsley mixture
Directions:
Heat a nonstick griddle to medium heat while you prepare the pancake batter. Combine flour and salt then mix milk, eggs, oil together and add to flour mixture. Butter your skillet and then add 2 tsp of oil to keep 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.
Place finished pancakes in a preheated 200 degree F oven until ready to serve. Preheat a large nonstick skillet over medium heat for 1 minute. Crack eggs into a large mixing bowl and whisk them until the whites and the yolks are combined. Season with House Seasoning then add butter to the skillet and allow the butter to melt. Add the eggs and reduce heat to medium-low so u do not over cook eggs.
Stir frequently until soft small curds have developed. The more you
stir the more the creamier the eggs will be. Remove from heat as soon as you see the consistency you like.Then pour 4 tbsp. of oil to a non-stick skillet over a medium high heat and brown sausages to taste. For additional flavoring add a slice of American cheese on top of pancake, top with scrambled eggs and sausage. Top scrambled eggs with another slice of cheese and place another pancake on top. Add a dab of butter and smother with maple syrup.