Super Slam™ Recipe

Prepare batter

In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt until combined. In a separate bowl whisk buttermilk, 1 large egg, and melted butter. Pour wet into dry and stir gently until just combined — a few small lumps are OK. Do not overmix.

Heat griddle

Preheat a nonstick griddle or large skillet over medium heat (about 375°F/190°C). Brush with a little vegetable oil or melted butter and wipe off excess with a paper towel so surface is lightly greased.

Cook pancakes

Spoon roughly 1/2 cup batter per pancake onto the hot griddle to make two large pancakes. Cook until edges set and bubbles form and pop on the surface, about 2–3 minutes. Flip and cook until golden and cooked through, another 1–2 minutes. Keep warm on a low oven tray (200°F/95°C) while finishing other components.

Cook bacon

Place bacon strips in a cold skillet, then turn heat to medium. Cook, turning occasionally, until crisp to your liking, about 8–10 minutes. Transfer to a paper-towel-lined plate to drain and keep warm in the oven if desired.

Cook sausage links

In the same or a separate skillet, add 1 tsp neutral oil and heat over medium. Add sausage links and cook, turning every few minutes, until browned on all sides and cooked through (internal temp 160°F/71°C), about 10–12 minutes. If links are thick, lower heat and cover for a few minutes to finish cooking. Keep warm with bacon.

Prepare potatoes

Grate peeled russet potato and optional onion into a bowl. Squeeze out as much liquid as possible using a clean kitchen towel or paper towels — removing moisture is key for crispness. Transfer the dried grated potato to a bowl and season with 1/2 tsp salt and 1/8 tsp black pepper.

Pan-fry hash browns

Heat 2 tbsp vegetable oil or clarified butter in a nonstick skillet over medium-high heat. Add grated potato, pressing into an even 1/2-inch-thick round or two smaller patties. Cook undisturbed until deeply golden on the bottom, 4–6 minutes. Flip carefully and cook until the second side is golden and interior tender, 3–5 minutes. Transfer to a plate and keep warm.

Cook eggs to order

Reduce skillet heat to medium-low and add 1 tsp butter or oil. For fried eggs: crack 2 eggs into the pan, season with 1/4 tsp salt and a pinch of pepper. Cook sunny-side up until whites are set, or cover briefly for slightly set yolks (about 2–3 minutes); for over-easy/medium/ hard, flip carefully and cook additional 15–30/45–60 seconds/3–4 minutes respectively. For scrambled: beat eggs with salt and pepper, pour into pan, stir gently until soft curds form. For poached: use simmering water and poach 3–4 minutes for a runny yolk. Adjust method based on desired doneness.

Plate two warm pancakes on the plate. Add two cooked eggs beside the pancakes. Arrange two bacon strips and two sausage links next to the eggs. Place a portion of crispy hash browns alongside. Serve with a pat of butter and maple syrup on the side for the pancakes.

Timing tips: start by heating oven to 200°F (95°C) to hold items warm. Begin cooking bacon and sausages first, then prepare pancake batter while meats cook. Make hash browns next, then pancakes, and finish by cooking eggs to order so everything is hot on the plate.