Regal Court Recipe

Cook bacon

If using bacon: place 3 strips in a cold skillet, then turn heat to medium. Cook 8–12 minutes, turning occasionally, until crisped to your liking. Transfer to a paper towel-lined plate to drain. Keep skillet for eggs or wipe clean for pancakes.

Cook pork or turkey sausage

If using sausage links: heat a nonstick skillet over medium heat with 1 tsp oil or cooking spray. Add 2 sausage links and cook 10–12 minutes, turning frequently so they brown evenly and reach an internal temperature of 160°F (71°C) for pork or 165°F (74°C) for turkey. Remove and keep warm.

Make batter: In a medium bowl whisk together 0.75 cups flour, 1 tsp sugar, 0.5 tsp baking powder, 0.125 tsp baking soda and 0.125 tsp salt until combined. In a separate bowl whisk 0.5 cups buttermilk, 1 egg, and 1 tbsp melted butter. Pour wet into dry and stir gently until just combined; small lumps are fine. Let rest 5 minutes.

Heat griddle or skillet: place a nonstick skillet or griddle over medium heat and brush with 1 tsp oil or a little butter. The surface is ready when a few drops of water sizzle and evaporate.

Cook pancakes: pour about 1/3 cup batter per pancake onto the hot griddle (should yield two pancakes). Cook until edges look set and bubbles form and pop on the surface, about 2–3 minutes. Flip and cook 1–2 minutes more until golden and cooked through. Transfer to a warm plate and tent with foil. Repeat if necessary. Add 1 tbsp butter on top of pancakes if desired and serve with 2 tbsp maple syrup.

Prepare pan: Use the same skillet used for meat (wipe out excess grease) or a clean nonstick skillet. Heat 1 tbsp butter over medium-low to medium heat until melted and beginning to foam.

Egg styles (choose one)

Cook eggs any style — two eggs, choose a method:

Sunny-side up: Crack 2 eggs into the skillet, cover with a lid, and cook 2–3 minutes until whites are set but yolks still runny. Season with 1/4 tsp salt and 1/8 tsp pepper.

Over-easy/medium/ hard: Crack 2 eggs into the skillet and cook 2–3 minutes until whites set. Carefully flip and cook 15–30 seconds for over-easy, 45–60 seconds for over-medium, or 1.5–2 minutes for over-hard. Season with 1/4 tsp salt and 1/8 tsp pepper.

Scrambled: Beat 2 eggs lightly with a fork and a pinch of salt. Melt 1 tbsp butter in skillet over medium-low heat. Pour eggs in and let set briefly. Stir gently until curds form and eggs reach desired doneness, about 2–3 minutes. Season with 1/4 tsp salt and 1/8 tsp pepper.

Assemble: On each plate place two buttermilk pancakes stacked or side-by-side, add the two cooked eggs (any style) beside them, and arrange chosen meat (3 bacon strips or 2 sausage links) on the side. Add a pat of extra butter to pancakes and drizzle with 2 tbsp maple syrup. Sprinkle chopped parsley or chives over the eggs if desired.

Serve immediately while hot.