Single Pancake Or French Toast With Choice Of Bacon, Sausage, Or Ham Recipe

Make pancake batter (for pancake option)

In a small bowl whisk together 0.5 cup flour, 1 tsp sugar, 0.5 tsp baking powder and 0.125 tsp salt. In a separate bowl whisk 0.5 cup milk, 1 large egg, 1 tbsp melted butter and 0.25 tsp vanilla until combined. Pour wet into dry and stir gently until just combined; small lumps are fine. Let batter rest 5 minutes while you heat the pan.

Make French toast custard (for French toast option)

In a shallow dish whisk 1 large egg, 0.25 cup milk, 0.5 tsp sugar, 0.125 tsp cinnamon and 0.125 tsp vanilla until smooth. Lay 1 thick slice of bread in the custard and soak for 20–30 seconds per side, pressing gently so the center absorbs the mixture but the bread does not fall apart.

Choose one protein. Heat a 10–12 inch nonstick or cast-iron skillet over medium heat. For bacon: lay 2 strips in the cold pan and turn heat to medium; cook 6–8 minutes, flipping occasionally, until crisp to your liking. Transfer to a paper towel-lined plate. For sausage links: add 2 links to the hot skillet with 1 tsp neutral oil, cook 8–10 minutes, turning frequently, until browned and cooked through (internal temperature 160°F / 71°C). For ham: add 2 oz sliced ham to the skillet and sear 1–2 minutes per side just until warmed and lightly browned. Season ham and sausages with a pinch of salt and pepper if desired.

Reduce heat to medium-low, wipe out excess bacon fat if necessary and add 1 tsp butter or oil to the pan. For pancake: pour entire batter (about 1/4 to 1/3 cup depending on pan size) into the skillet to form a single pancake roughly 5–6 inches across. Cook until edges look set and bubbles form on the surface, about 2–3 minutes; flip and cook 1–2 minutes more until golden and cooked through. For French toast: place the soaked slice into the pan and cook 2–3 minutes per side until golden brown and cooked through. Adjust heat so the exterior browns without burning before the interior cooks.

Transfer pancake or French toast to a plate. Add the cooked protein beside it. Top pancake or toast with 1 tbsp maple syrup or a dusting of powdered sugar. Serve immediately with additional butter, syrup, and salt and pepper to taste on the side.

Notes: If making multiple single orders, keep cooked items warm on a low oven (200°F / 95°C) on a baking sheet while you finish others. Ensure sausages reach a safe internal temperature before serving.