Everyday Value Slam® Recipe

Make buttermilk pancake batter

In a large bowl, whisk together 1.5 cups all-purpose flour, 2 tsp sugar, 1.5 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp salt. In a separate bowl, whisk 1.25 cups buttermilk, 1 large egg, 2 tbsp melted butter and 0.5 tsp vanilla. Pour wet into dry and gently stir until just combined (batter will be slightly lumpy). Let rest 5 minutes.

Cook pancakes

Heat a nonstick skillet or griddle over medium heat and lightly grease. For two medium pancakes, ladle about 1/3 cup batter per pancake onto the hot surface. Cook until bubbles form and edges set, about 2–3 minutes, then flip and cook 1–2 minutes until golden and cooked through. Keep warm on a plate tented with foil.

Prepare French toast custard

In a shallow dish whisk 2 large eggs, 1/2 cup half-and-half (or whole milk), 1/4 tsp ground cinnamon and a pinch of nutmeg until combined.

Cook Brioche French toast

Heat a skillet over medium heat and add 1 tbsp butter. Dip each of the 2 brioche slices in the egg mixture for 10–15 seconds per side, letting excess drip off. Place on skillet and cook 2–3 minutes per side until golden and slightly puffed. Add remaining 1 tbsp butter if needed. Keep warm.

Prepare biscuit and sausage gravy

If serving the biscuit & gravy option: split and warm 1 biscuit in oven at 350°F (175°C) for 5–7 minutes or toast in a skillet. In a small skillet over medium heat, brown 1/2 cup bulk sausage, breaking it up, until cooked through (3–5 minutes). Sprinkle 2 tbsp flour over sausage and stir for 1 minute. Gradually whisk in 1 cup whole milk until smooth. Simmer 3–5 minutes until thickened. Season with 1/2 tsp salt and 1/2 tsp freshly ground black pepper to taste. Spoon gravy over warmed biscuit.

Cook eggs to order

Heat a nonstick skillet over medium-low and add 1 tbsp butter or oil. For over-easy/medium/hard: crack 2 eggs into skillet, season with 1/4 tsp salt and 1/4 tsp pepper. Cook until whites set, then flip if desired: over-easy (10–20 seconds after flip), over-medium (30–45 seconds), over-hard (cook until yolk is firm). For sunny-side-up, do not flip and cook until whites set but yolks remain runny. For scrambled: whisk eggs, pour into pan, stir gently until soft curds form. Remove from heat when slightly underdone as they will continue to set.

Cook bacon

For Applewood-smoked bacon strips: place 2 strips in a cold skillet, then turn heat to medium. Cook 3–4 minutes per side until crisped to preference. Drain on paper towels.

Cook sausage links

For all-pork sausage links: heat a skillet over medium, add the 2 links and cook 8–10 minutes, turning frequently, until an internal temperature of 160°F (71°C) is reached and outside is browned. Drain briefly on paper towels.

Assemble the plate: choose two pancakes OR two slices of brioche French toast OR one biscuit with sausage gravy. Place chosen entrée items on plate. Add the two eggs cooked to order beside them. Add either two bacon strips OR two sausage links (serve the meat choice not both unless requested). Serve with maple syrup (about 1/4 cup) for pancakes/French toast, and powdered sugar or fresh fruit if desired.

Estimated plating timing: keep cooked items warm while finishing eggs and meat; total service temperature should be hot and fresh.