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Sausage Pancake Egg Sandwich Recipe by Paula Deen

Moderate Level
40 MIN 20 Prep + 20 Cook
Servings
$ /Serving
Print
Moderate Level
40 MIN 20 Prep + 20 Cook
4-5 Servings
$ /Serving

Sausage Pancake Egg Sandwich Recipe by Paula Deen

Moderate Level
40 MIN 20 Prep + 20 Cook
4-5 Servings
$ /Serving

Ingredients

  • 2 1/2 cups self-rising flour
  • pinch salt
  • 2 cups milk
  • 10 eggs, divided
  • 1/4 cup vegetable oil, plus oil for skillet
  • Paula Deen's House Seasoning
  • 2 tablespoons butter, plus more for skillet
  • 4 crumbled cooked sausage patties
  • slices American cheese, for assembly
  • maple syrup, for assembly

Preparation

Heat a nonstick griddle to medium heat while you prepare the pancake batter. Combine flour and salt. Mix milk, 2 eggs, oil together and add to flour mixture.

 

Butter your skillet and then add 1/4 cup of oil to the skillet, which keeps 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.

 

Reserve pancakes in a preheated 200° oven until ready to serve.

 

For the scrambled eggs:

Preheat a large nonstick skillet over medium heat for 1 minute. Crack 8 eggs into a large mixing bowl and whisk them until the whites and the yolks are combined. Season with Paula's House Seasoning. Add butter to the skillet and allow melting. Add the eggs and reduce heat to medium-low. Add sausage. Stir frequently until soft small curds have developed. The more you stir the more the creamier the eggs will be. Remove from heat.

 

For assembly:

Place slice of American cheese on top of pancake, top with scrambled eggs. Top scrambled eggs with another slice of cheese and place another pancake on top. Add a dab of butter and smother with maple syrup.

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