Two Of Your Kind Recipe

Prepare proteins

Choose your protein: turkey bacon, turkey sausage links, or beef bacon. Heat a large nonstick skillet over medium heat and add 1 tsp neutral oil if using sausage; for turkey or beef bacon you can cook dry or add a few drops of oil. For turkey bacon or beef bacon: place slices in skillet and cook 3–4 minutes per side until browned and crisped to your liking. For turkey sausage links: cook 10–12 minutes, turning occasionally, until browned and cooked through (internal temperature 165°F/74°C). Transfer cooked protein to a plate and keep warm.

Cook eggs any style — fried (sunny-side or over-easy)

If you requested fried eggs, reduce skillet heat to medium-low and add 1 tbs butter. Crack 2 eggs into a small bowl, then gently slide into skillet. Season with a pinch of salt and a few grinds of black pepper. For sunny-side: cook 2–3 minutes until whites are set but yolks are runny. For over-easy: cook 2 minutes, then carefully flip and cook 15–30 seconds more for a runny yolk. For over-medium/over-hard: increase flip time accordingly.

Cook eggs any style — scrambled

If you requested scrambled eggs, crack 2 eggs into a bowl, add a pinch of salt and pepper, and whisk until blended. Heat a nonstick skillet over medium-low, melt 1 tbs butter, pour in eggs and let sit 10–15 seconds. Stir gently with a spatula, folding from the edges to the center until soft curds form, 1–2 minutes. Remove from heat while slightly underdone; carryover will finish cooking.

Cook eggs any style — poached

If you requested poached eggs, bring a wide saucepan of water to a gentle simmer and add a splash of vinegar (optional). Crack one egg into a small bowl, create a gentle whirlpool, and slip the egg into water. Poach 3–4 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towel. Repeat for the second egg.

Keep eggs warm with the protein on a plate while you finish pancakes. Taste and adjust salt and pepper to preference.

Make the batter: In a medium bowl, whisk together 3 tbs all-purpose flour, 1 tsp sugar, 1/2 tsp baking powder, 1/8 tsp baking soda, and 1/4 tsp salt until combined.

In a separate bowl or measuring cup, whisk 1/2 cup buttermilk, 1 large egg, 1 tbs melted butter, and 1/4 tsp vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few small lumps are okay — do not overmix. Let batter rest 3–5 minutes; this improves texture.

Heat a griddle or nonstick skillet over medium heat and add 1 tsp oil or butter, spreading to coat. When the surface is hot, spoon 1/4 cup batter per pancake onto the griddle to make 2–3 small pancakes. Cook until bubbles form on the surface and edges look set, 1–2 minutes.

Flip pancakes and cook 30–60 seconds more until golden and cooked through. Transfer to a warm plate and keep covered while you finish remaining pancakes.

Assemble the plate: place pancakes on the plate, top with a pat of cold butter if desired, and drizzle with 2 tbs maple syrup. Arrange the two eggs (prepared to order) beside the pancakes and add the chosen two slices/links of protein. Garnish with 1/2 cup fresh fruit if using.

Serve immediately while hot.