The Big Bang Recipe

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 2 tsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda and 1/4 tsp salt until evenly combined.

In a separate bowl whisk 1 cup buttermilk, 1 large egg and 2 tbsp melted butter until smooth.

Pour wet ingredients into dry ingredients and gently fold until just combined; batter should be slightly lumpy. Do not overmix. Let rest 5 minutes while you preheat the griddle.

Heat a nonstick griddle or large skillet over medium heat until hot (about 350°F/175°C). Brush with 1 tbsp oil or butter. For each pancake, pour about 1/2 cup batter onto griddle to make two pancakes total (use 1/2 cup per pancake). Cook until small bubbles form on the surface and edges look set, 2–3 minutes. Flip and cook until golden and cooked through, 1–2 minutes more. Keep warm on a plate tented with foil; spread 1 tbsp butter over pancakes just before serving if desired.

Cook eggs any style

Prepare eggs to order while meats and potatoes finish so they are hot. Heat a 8-10 inch skillet over medium-low heat and add 1 tsp butter or oil. For fried eggs: crack 2 eggs into the pan, season with 1/4 tsp salt and 1/8 tsp pepper. Cook until whites are set and edges are crisp, 2–3 minutes for sunny-side up (cover 30 seconds for firmer whites), or flip carefully and cook 30–60 seconds for over-easy/medium/ hard as desired. For scrambled: whisk eggs, pour into pan, let set at edges, then gently scramble until soft-cooked. For poached: bring a shallow pot of simmering water with 1 tbsp vinegar to a gentle simmer and poach 3–4 minutes for runny yolks. Adjust timing according to preferred doneness.

Cook bacon

Place bacon strips in a cold skillet without overlapping. Cook over medium heat, turning occasionally, until browned and crisp, 8–10 minutes depending on thickness. Transfer to a paper towel–lined plate to drain and keep warm.

Cook sausage links

In the same or a separate skillet over medium heat, add the 2 sausage links. Cook, turning frequently, until browned on all sides and cooked through (internal temperature 160°F/71°C), about 8–10 minutes. If sausages are thick, cover for 2–3 minutes midway and then uncover to brown. Keep warm with bacon.

Par-cook potatoes (optional but recommended if raw)

If using raw diced russet potato, microwave the diced potatoes in a microwave-safe bowl covered for 3–4 minutes until slightly softened but not falling apart. This shortens pan time and ensures tender interior.

Heat a large skillet over medium-high heat and add 1 tbsp vegetable oil. Add the diced potato, 1/4 cup diced onion and 1/4 cup diced green bell pepper (optional). Spread into an even layer and let cook undisturbed 3–4 minutes to develop a crust.

Season with 1/2 tsp paprika, 1/4 tsp garlic powder, 3/4 tsp salt and 1/4 tsp black pepper. Stir and continue to cook, turning occasionally, until potatoes are golden brown and tender, 8–10 minutes total (less if par-cooked). Taste and adjust seasoning. Stir in 1 tbsp chopped parsley if using and remove from heat.

Arrange two pancakes, two eggs (prepared to order), two bacon strips, two sausage links and a generous portion of breakfast potatoes on each plate. Serve with 1/4 cup maple syrup and additional butter at the table. Serve immediately while everything is hot.