Ingredients:
For the Pancakes:
- 1 ½ cups all-purpose flour
- 3 ½ tsp baking powder
- 1 tbsp sugar
- ½ tsp salt
- 1 ¼ cups milk
- 1 egg
- 3 tbsp melted butter (plus extra for cooking & topping)
For the Scrambled Eggs:
- 6 large eggs
- ¼ cup milk or cream
- 2 tbsp butter
- Salt & black pepper, to taste
For the Meats:
- 8 slices thick-cut bacon
- 4 breakfast sausages (or hot links, as pictured)
For Serving:
- Maple syrup
- Extra butter
Instructions:
1. Cook the Bacon & Sausages:
- In a skillet over medium heat, cook bacon until crispy. Drain on paper towels.
- In the same skillet or a separate pan, cook sausages until browned and cooked through (about 8–10 mins depending on thickness). Keep warm.
2. Make the Pancake Batter:
- In a bowl, whisk flour, baking powder, sugar, and salt.
- In another bowl, whisk milk, egg, and melted butter.
- Combine wet and dry ingredients; stir until just combined (don’t overmix — lumps are fine).
3. Cook Pancakes:
- Heat a nonstick skillet or griddle over medium heat, lightly butter it.
- Pour about ¼ cup batter per pancake. Cook until bubbles form on top, flip, and cook until golden brown.
4. Scramble the Eggs:
- Whisk eggs, milk, salt, and pepper.
- Melt butter in a nonstick pan over medium-low heat.
- Add eggs, cook slowly while gently stirring until soft curds form. Remove while still slightly creamy (they’ll firm up as they rest).
5. Serve:
- Plate pancakes with butter and maple syrup.
- Add scrambled eggs, bacon, and sausage on the side.
✅ Pro Tip: Keep pancakes warm in a 200°F (95°C) oven on a baking sheet while cooking the rest.
