El Chaparro Pancake Platter Recipe

Mix dry ingredients

In a medium bowl whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.

Mix wet ingredients

In a separate bowl whisk the buttermilk, egg, melted butter and vanilla until smooth.

Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix — small lumps are fine. Let the batter rest 5 minutes while you heat the skillet.

Heat a nonstick or cast-iron skillet over medium heat. Lightly grease with a little butter or oil and wipe excess with a paper towel. The pan is ready when a few drops of water sizzle and evaporate on contact.

For two large pancakes, pour about 1/2 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook 1.5–2 minutes more until golden and cooked through. Transfer pancakes to a warm plate; keep loosely covered while finishing remaining pancake(s).

While pancakes cook, slice the banana into 1/4-inch rounds and hull/slice any strawberries. Combine mixed berries in a small bowl and toss with the optional lemon juice. This brightens flavor and slightly macerates berries.

If you prefer warmed fruit, after pancakes are done, briefly warm the berries and banana in the skillet for 30–45 seconds just to heat through (optional).

Heat a separate skillet over medium heat and add 1 tsp vegetable oil. When shimmering, add the sausage patties. Cook 4–5 minutes per side (thicker patties may need longer), pressing gently once to ensure even contact with the pan, until internal temperature reaches 160°F (71°C) for pork or according to package instructions for other types.

Transfer patties to a plate and keep warm while finishing eggs and plating.

Scrambled eggs

Whisk the 2 eggs with a pinch of salt and pepper. Heat a nonstick skillet over medium-low and add 1 tsp butter or oil. Pour eggs in, let them set briefly, then gently push with a spatula, folding until softly set but still creamy, about 2–3 minutes. Remove from heat slightly before fully set to avoid overcooking.

Fried or over-easy eggs

Heat a nonstick skillet over medium and add 1 tsp butter or oil. Crack eggs into the skillet. Cook until whites are set, 2–3 minutes; for over-easy, flip carefully and cook 15–30 seconds more for a runny yolk. Season with salt and pepper.

Place two pancakes on each plate. Arrange sliced bananas and mixed berries over and around the pancakes.

Dust the pancakes lightly with powdered sugar using a fine sieve or shaker.

Add two sausage patties to the plate and the prepared eggs in the style chosen.

Top pancakes with a generous dollop of whipped cream and drizzle with maple syrup. Serve immediately.