Lumberjack Slam® Recipe

Make batter & cook

In a medium bowl whisk together 1 cup flour, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda and 1/4 tsp salt. In a separate bowl whisk 1 cup buttermilk, 1 large egg and 2 tbsp melted butter until combined. Pour wet into dry and stir gently until just combined; batter should be slightly lumpy. Heat a griddle or nonstick skillet over medium heat and brush with 1 tsp oil or melted butter. For two fluffy pancakes, pour about 1/2 cup batter per pancake onto the griddle. Cook until bubbles appear on the surface and edges look set, 2–3 minutes, then flip and cook 1–2 minutes more until golden and cooked through. Keep warm on a plate tented with foil.

Cook bacon

Preheat a large skillet over medium heat. Add 2 strips Applewood-smoked bacon and cook, turning occasionally, until crisp or to desired doneness, 6–8 minutes. Transfer to a paper towel–lined plate and keep warm.

Cook sausage links

In the same or a separate skillet over medium heat, add the 2 all-pork sausage links. Cook, turning frequently so they brown evenly, until cooked through and internal temperature reaches 160°F (71°C), about 8–10 minutes. If links brown too quickly, lower heat and cover for the last few minutes. Keep warm with the bacon.

Grill ham

Heat a grill pan or skillet over medium-high heat. Lightly oil or spray. Add 2 slices of ham and sear 1–2 minutes per side until warmed through and slightly caramelized at the edges. Remove and keep warm.

Prepare shredded potatoes

Place 1 cup shredded russet potato into a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible (this yields crisper hash browns).

Cook hash browns

Heat a 10–12 inch skillet over medium-high heat and add 1 tbsp vegetable oil. When oil shimmers, spread the drained shredded potato in an even layer. Season with 1/4 tsp salt and a pinch (1/16–1/8 tsp) black pepper. Press down gently with a spatula and cook without disturbing until the underside is golden and crisp, about 4–5 minutes. Flip in sections (or invert onto a plate then slide back into pan) and cook another 3–4 minutes until crisp and cooked through. Stir in 1/2 tbsp butter if desired for extra flavor. Transfer to a warm plate.

Cook eggs to order

Reduce heat to medium-low. Add 1 tsp butter or oil to a skillet and swirl to coat. For eggs made to order (specify style: fried, scrambled, or over-easy): For fried or over-easy, crack 2 large eggs into the pan, season with 1/8 tsp salt and a pinch of pepper. For sunny-side up, cook until whites are set, about 2–3 minutes; for over-easy, cook until whites set then flip and cook 15–30 seconds more; for over-medium or over-hard cook longer to desired doneness. For scrambled, whisk eggs in a bowl first and cook, stirring gently, until soft-curded. Remove and keep warm.

Toast bread

Toast 2 slices white bread until golden in a toaster or under a broiler. Spread 1 tbsp butter while hot.

Assemble Lumberjack Slam®

On a large plate, place two fluffy buttermilk pancakes (stacked or side-by-side) with maple syrup served on the side. Arrange grilled ham, two bacon strips and two sausage links beside the pancakes. Add a portion of crispy hash browns and two eggs cooked to order. Place the buttered white toast on the plate or alongside. Serve immediately while hot.