Sampler Recipe

Breakfast

1. 1

   Pancake batter

   In a bowl, whisk 1 cup all-purpose flour, 2 tbsp sugar, 1 tsp baking powder, and 0.25 tsp salt. In a separate bowl, whisk 1 cup milk, 1 large egg, and 1 tbsp melted butter. Stir the wet into the dry until just combined.

2. 2

   Cook pancakes

   Preheat a nonstick skillet over medium heat and lightly grease with 1 tbsp butter for cooking pancakes. For each pancake, pour about 1/4 cup batter onto the skillet; cook until bubbles form on the surface and the edges look dry, about 2-3 minutes. Flip and cook 1-2 minutes more. Remove and keep warm.

3. 3

   Scrambled eggs

   In a bowl, beat 4 eggs with 2 tbsp milk, 0.25 tsp salt, and 0.25 tsp pepper. In a nonstick skillet, melt 1 tbsp butter over medium heat. Add eggs and cook gently, stirring, until just set but still creamy.

4. 4

   Hash browns

   Peel and grate 2 medium russet potatoes. Heat 2 tbsp vegetable oil in a skillet over medium-high. Add potatoes; season with 0.25 tsp salt and 0.25 tsp pepper. Cook, pressing lightly, until crusty and golden on the bottom, then flip and cook until the other side is browned.

5. 5

   Sausages

   In a separate pan, cook 4 pork breakfast sausages over medium heat, turning occasionally, until browned and cooked through, about 8-10 minutes.

6. 6

   Toast

   Toast 2 slices of bread until lightly browned. Spread 1 tbsp butter on the hot toast.

7. 7

   Fruit prep

   Rinse 1 cup mixed berries and slice 1 medium banana for serving.

8. 8

   Serve and plate

   Arrange pancakes, scrambled eggs, hash browns, sausages, and toast on plates. Add fruit on the side and drizzle pancakes with 2 tbsp maple syrup.