Lumberjack Breakfast Recipe

Pancake batter (for short stack)

In a medium bowl whisk together 1 cup flour, 1 tsp baking powder, 1 tsp salt and 1 tbsp sugar. In another bowl combine 1 cup milk, 1 large egg, 2 tbsp melted butter (or oil) and 1/2 tsp vanilla. Pour wet into dry and stir until just combined; a few lumps are fine. Let rest 5 minutes.

Cook pancakes

Heat a nonstick skillet or griddle over medium heat and lightly butter or oil. For a short stack, pour 1/4 to 1/3 cup batter per pancake. Cook 2–3 minutes until bubbles form and edges set, flip and cook 1–2 more minutes until golden and cooked through. Make 2–3 pancakes for a short stack and keep warm on a low oven (100–120°C / 210–250°F).

French toast option

Whisk 1 egg with 3 tbsp milk, 1/4 tsp cinnamon (optional) and 1/2 tsp vanilla. Dip 2 slices of bread 10–15 seconds per side to soak (don't oversoak). Heat skillet over medium with 1 tsp butter or oil, cook 2–3 minutes per side until golden. Keep warm with pancakes if making both.

Waffle option

Use the prepared pancake batter or a thicker waffle batter as your waffle iron instructions require. Preheat waffle iron and cook according to manufacturer instructions until crisp and golden. Keep warm in oven if needed.

While pancakes/waffles are cooking or kept warm, cook eggs so they finish about the same time as the meats. Heat a small nonstick skillet over medium-low and add 1 tsp butter or oil. Crack 2 large eggs into the skillet. For sunny-side up, cook 2–3 minutes until whites set; cover briefly for slightly runny yolks. For over-easy, cook 2 minutes then gently flip and cook 15–30 seconds more. Season with 1/4 tsp salt and 1/8 tsp pepper. Remove from pan and keep warm.

Cook bacon: In a cold skillet arrange 2 bacon strips and turn heat to medium. Cook 4–6 minutes, flipping occasionally, until crisp to your liking. Transfer to paper towel to drain. Alternatively bake at 200°C (400°F) for 12–15 minutes on a foil-lined sheet.

Cook sausage: In the same or another skillet heat 1 tsp oil over medium. Add 1 sausage link and cook 8–10 minutes, turning frequently, until browned and cooked through (internal 71°C / 160°F). If sausage is precooked, 4–5 minutes to brown is sufficient. Keep warm with pancakes/eggs.

Stack 2–3 pancakes (or 1 waffle or 2 slices french toast) on a plate. Top with 1 tbsp butter and drizzle 2 tbsp maple syrup. Place 2 eggs and the cooked bacon and sausage alongside. Dust with powdered sugar if desired. Serve immediately.