Pancake Breakfast Recipe
2 huge buttermilk pancakes, 2 eggs and choice of breakfast meat.
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Ingredients
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Pancakes
Eggs
Breakfast Meat
Method
Pancakes
- 1
Prepare the Batter
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, sugar, and salt until well combined.
- 2
Combine Wet Ingredients
In another bowl, beat together the buttermilk and eggs until smooth. If using, melt the unsalted butter and mix it in.
- 3
Mix Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; a few lumps are okay.
- 4
Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and grease lightly with vegetable oil or butter. Pour 1 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown. Repeat with remaining batter.
Eggs
- 5
Cook the Eggs
In a small skillet, melt 1 tablespoon of butter over medium heat. Crack the eggs into the skillet and season with salt and black pepper. Cook to your desired doneness (sunny-side up, over-easy, etc.), about 3-5 minutes.
Breakfast Meat
- 6
Cook the Meat
In a medium skillet over medium heat, cook the bacon or sausage until crispy and fully cooked, about 5-7 minutes, turning occasionally. Drain on paper towels before serving.
