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!!