MO Breakfast Sandwich
Ingredients
Makes 6
- Pancake
- 1 1/2 c. Flour
- 2 T. Espresso Sugar
- 1 T. Baking Powder
- 3/4 tsp. Stumptown Coffee Salt
- 1 Egg
- 4 T. Unsalted butter, Melted
- 1 1/4 c. Milk, slightly warmed not hot
- Eggs & Bacon
- 6 Eggs
- Pinch. Stumptown Coffee Salt
- Pinch Oak Smoked Cracked Pepper
- 6-12 Slices bacon
- Extra Needed Ingredients
- Unsalted butter for cooking
- Cheddar Cheese Slices (the meltable kind work best)
Directions
- Bacon
- Heat a skillet over medium
- Lay bacon out in a single non-overlapping layer
- Cook about 3 min and flip cooking another 3-4 minutes depending on crispness desired
- Lay cooked bacon on paper towels to drain, cover with paper towel
- Pancakes
- In a bowl whisk together milk, melted butter and egg.
- In another bowl whisk together flour, Espresso Sugar, Stumptown Coffee Salt and baking powder
- Whisk liquid into dry bowl until combined and until there are no large lumps (don't over mix)
- Heat a skillet over medium
- When hot enough (when a drop of water bounces around the pan and then evaporates) coat bottom of pan with extra butter
- Pour about 1/4 c. of batter into the skillet, flip when edges look dry and bubbles start to appear, add more butter between pancakes as needed
- Set aside cooked pancakes and cover with a tea towel
- Eggs
- Once the pancakes are done, add more butter to the skillet
- Add eggs to skillet season to taste with Stumptown Coffee Salt and Oak Smoked Cracked Pepper
- Cook eggs to desired style (don't mind a little messy go for sunny side up or over easy, want a little less mess over hard and scramble work great)
- Assemble
- On half of each pancake lay slice of cheese, egg then 1-2 slices of bacon
- Season with additional Stumptown Coffee Salt and Oak Smoked Cracked Pepper to taste
- Fold over top half and enjoy!!