All American Breakfast Combo Recipe

Make batter

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

In a separate bowl whisk the egg, milk, buttermilk and melted butter. Pour the wet ingredients into the dry and stir gently until just combined — do not overmix; small lumps are okay. Let the batter rest 5 minutes while you heat the griddle.

Heat a nonstick griddle or skillet over medium heat until warm (about 325–350°F/160–175°C). Lightly brush with neutral oil or melted butter.

Use a 1 tablespoon scoop (or 2 tablespoons) to drop batter onto the hot griddle to form 2–3 inch silver dollar pancakes. Cook until small bubbles form on the surface and edges look set, about 1 to 1 1/2 minutes. Flip and cook 30–45 seconds more until golden and cooked through. Keep pancakes warm on a tray in a low 200°F/95°C oven if making ahead.

In a small bowl beat the softened butter with a fork or small whisk until smooth and slightly airy. Stir in the citrus zest and 1 teaspoon citrus juice until combined. Taste and adjust brightness with more zest or a few drops of juice if needed.

Warm 1/4 cup real maple syrup gently in a small saucepan or microwave to serve alongside the pancakes. Reserve extra syrup for pancakes. Spoon whipped citrus butter into a small ramekin for serving.

Choose eggs style: fried (sunny-side up or over-easy), scrambled, or poached. For fried: heat a nonstick skillet over medium-low heat and add 1 tsp butter or oil. Crack eggs into the pan. For sunny-side up cook slowly until whites are set and yolks still runny, about 2–3 minutes; for over-easy flip gently and cook 15–30 seconds more. Season with salt and pepper.

For scrambled: beat eggs with a pinch of salt and pepper, melt butter in skillet over medium-low, pour eggs in and stir gently until soft curds form, remove just before fully set.

For poached: bring a shallow pan of water to a gentle simmer with 1 tsp vinegar, create a whirlpool and slip in cracked egg; cook 3 minutes for a runny yolk, remove with slotted spoon and drain on paper towel.

If using raw diced potatoes, par-cook them: place diced potatoes in boiling salted water and simmer 4 minutes until slightly tender but not falling apart. Drain and pat dry. (Alternatively, microwave 2 minutes until just tender.)

Heat a large skillet over medium-high heat. Add olive oil and when shimmering add the drained, dried potatoes in a single layer. Cook without moving for 2–3 minutes to develop a crust, then stir in onion and red pepper. Reduce heat to medium and continue to cook, stirring occasionally, until potatoes are golden and cooked through, about 8–10 minutes total.

Season with smoked paprika, garlic powder, dried thyme, salt and pepper. Taste and adjust seasoning. Finish with a sprinkle of chopped parsley or chives before serving.

If serving bacon: cook in a skillet over medium heat until crisp, about 6–8 minutes, turning occasionally. Drain on paper towels. For sausage patties: cook per package or form fresh patties and cook over medium heat until internal temperature reaches 160°F (71°C).

Arrange two eggs your way beside a stack of 6–8 silver-dollar pancakes (adjust stack size to appetite). Add a generous scoop (about 1 cup) of organic breakfast potatoes. Top pancakes with a dollop (about 1 tablespoon) of whipped citrus butter and drizzle warm maple syrup to taste. Garnish potatoes and eggs with chopped parsley or chives.