Description
Fluffy maple-kissed pancake buns hug a melty egg-and-cheese center for a sweet-meets-savory breakfast sandwich that tastes like a cozy weekend morning.
Ingredients
- All-Purpose Flour: 1 cup
- Baking Powder: 1 teaspoon
- Fine Salt: 1/4 teaspoon
- Granulated Sugar: 1 tablespoon
- Milk: 3/4 cup
- Large Egg (for batter): 1
- Unsalted Butter, melted: 2 tablespoons
- Pure Maple Syrup: 2 tablespoons, optional frozen chips
- Large Eggs (for filling): 2
- Cheddar Cheese Slices: 2
- Neutral Oil or Butter (for skillet): 1 teaspoon
Instructions
- Preheat Your Equipment: Set a nonstick skillet or griddle over medium heat until evenly hot.
- Combine Ingredients: In a bowl whisk flour, baking powder, salt, and sugar. Add milk, the egg for batter, and melted butter, then whisk just until smooth. Fold in maple syrup or maple chips.
- Prepare Your Cooking Vessel: Lightly grease the skillet. Using a squeeze bottle or ladle, portion small 3 to 3.5 inch pancake rounds.
- Assemble the Dish: As pancakes cook, grease a ring mold and cook the 2 eggs to fit, seasoning lightly. Top each egg with a cheddar slice to begin melting.
- Cook to Perfection: Flip pancakes when bubbles form and edges look set, cook until golden on both sides.
- Finishing Touches: Layer one pancake, the cheesy egg, then cap with a second pancake.
- Serve and Enjoy: Serve hot while the cheese is melty and the pancakes are tender.
Notes
- Make Maple Chips: Freeze small puddles of maple syrup on parchment, then chop and stir into batter for pockets of sweetness.
- Keep Sizes Even: Aim for pancake rounds that match your ring mold for a tidy sandwich.
- Gentle Heat: Medium heat prevents scorched outsides and undercooked centers.
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 12 g
- Sodium: 640 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 235 mg