Mini Special Recipe

Make batter

In a small mixing bowl whisk together 1/2 cup all-purpose flour, 1/2 tsp granulated sugar, 1/2 tsp baking powder and 1/8 tsp salt until evenly combined.

In a separate bowl or measuring cup combine 1/2 cup milk, 1/4 of a large egg (beat one egg and use about 1 tbsp), and 1 tsp melted butter. Whisk to combine.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Small lumps are fine; do not overmix.

Heat a nonstick skillet or griddle over medium-low (about 325–350°F / 160–175°C). Add 1 tsp vegetable oil or a little butter and swirl to coat. Wipe excess with a paper towel so surface is lightly greased.

For each mini pancake, pour about 2 1/2 to 3 tbsp batter onto the preheated skillet to form a 3–3.5 inch round. Cook until small bubbles form on the surface and edges look set, about 1–1.5 minutes.

Flip carefully and cook the second side until golden, about 30–45 seconds more. Repeat to make a second mini pancake. Keep pancakes warm on a plate covered loosely with foil or in a low oven (200°F / 95°C) while you cook egg and meat.

Choose bacon or sausage: If using bacon (2 strips): place bacon in a cold skillet, then turn heat to medium. Cook, turning occasionally, until crisp to your liking, about 6–8 minutes. Transfer to a paper-towel–lined plate to drain.

If using 1 breakfast sausage link: heat a skillet over medium and add the sausage. Cook, turning frequently, until browned on all sides and cooked through (internal temp 160°F / 71°C), about 8–10 minutes. Transfer to a plate and rest briefly.

If you prefer, cook meat in the same pan used for the pancakes (after wiping out excess oil) to reduce cleanup. Keep cooked meat warm with the pancakes.

Decide egg style: any style requested (fried, scrambled, or over-easy/medium/hard). For a fried egg any-style: heat 1 tsp butter or oil in a small nonstick skillet over medium-low.

For sunny-side-up: crack the egg into the skillet and cook gently until whites are set but yolk remains runny, about 2–3 minutes. For over-easy/medium: cook until whites set, carefully flip, and cook 10–15 seconds (over-easy) or 30–45 seconds (over-medium). For over-hard: cook until yolk is fully set, about 1–2 minutes after flipping. For scrambled: beat the egg with a pinch of salt and pepper, pour into pan, stir gently until just set, about 1–2 minutes.

Season egg with about 1/8 tsp salt and a pinch (1/16–1/8 tsp) of black pepper to taste. Transfer egg to plate with pancakes and meat.

Stack or arrange the 2 mini pancakes on the plate. Place the cooked egg alongside and the bacon (2 strips) or sausage (1 link) next to them.

Serve immediately with 2 tbsp maple syrup on the side or drizzled over pancakes if desired.