Description
Nothing beats the sweet and savory magic of a fast-food breakfast run, especially when that craving points directly toward a warm, syrup-infused breakfast sandwich.
Ingredients
1 cup Hungry Jack Complete Pancake Mix
3/4 cup (adjust slightly for a thick batter)
2 tablespoons Real Maple Syrup
4 pre-formed patties Aldi Frozen Breakfast Sausage Patties
4 eggs large eggs
1 tablespoon Milk
4 slices of American or sharp Cheddar cheese
Salt and Pepper: To taste
Instructions
In a medium bowl, whisk together the Hungry Jack pancake mix and water until just combined. Fold in the 2 tablespoons of real maple syrup. The batter should be thick. If it feels too runny from the syrup, stir in an extra tablespoon of dry pancake mix. Let the batter rest for 2 minutes.
Place your 4-hole non-stick frying pan over medium-low heat. Lightly coat each of the four wells with cooking spray or a small swipe of butter.
Pour the thick maple pancake batter into two of the wells, filling them about halfway up. Cook for about 3 to 4 minutes. Watch for bubbles to form on the surface of the pancakes. Flip the pancakes over in their designated wells. Cook for another 2 to 3 minutes until the pancake buns are golden brown Set aside.
Quickly wipe out the pan wells if needed and apply another light spray of oil. Divide your whisked egg mixture evenly between two of the wells. Cook for 2 minutes until the edges are set, then carefully flip the egg rounds over to finish cooking for 1 more minute.
Microwave the breakfast sausage patties for 1 minute in the microwave and set aside.
Assemble the sandwiches.
Notes
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The biggest secret to success is keeping your pancake batter thick so the buns cook up tall and robust rather than thin and flat.
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If your batter looks too runny after adding the maple syrup, simply stir in an extra tablespoon of dry pancake mix to adjust the consistency.
Nutrition
- Serving Size: 1