Pancake Breakfast Recipe
2 house made pancakes, 2 eggs, choice of bacon or sausage, hash browns or breakfast potatoes.
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Ingredients
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Pancakes
Eggs
Protein (choose one)
Potatoes (choose one)
To Serve
Method
Pancakes
Make batter
In a medium bowl whisk together flour, sugar, baking powder, baking soda and 1/2 tsp salt until combined.
In a separate bowl whisk buttermilk, 1 egg and melted butter until smooth.
Pour wet ingredients into dry and stir gently until just combined; lumps are okay. Let batter rest 5 minutes while prepping other components.
Cook pancakes
Heat a nonstick griddle or skillet over medium heat and brush with oil or melted butter. For each pancake, pour about 1/3 cup batter onto the hot surface. Cook until bubbles form on top and edges look set, about 2–3 minutes. Flip and cook until golden and cooked through, 1–2 minutes more. Keep cooked pancakes warm on a plate covered loosely with foil.
Eggs
Decide cook style (sunny-side, over-easy, scrambled). For fried: heat a 8–10 inch skillet over medium-low and add 1 tbsp butter or oil. Crack 2 eggs into the pan, season with 1/4 tsp salt and 1/8 tsp pepper. For sunny-side, cook gently until whites are set but yolks remain runny, about 3–4 minutes. For over-easy, cook until whites set then flip carefully and cook 15–30 seconds more. For scrambled, beat eggs with salt and pepper, pour into pan and stir gently until soft curds form, about 2–3 minutes.
Protein (bacon or sausage)
If sausage links: heat a skillet over medium and add links. Cook, turning frequently, until browned and cooked through (internal temperature 160°F / 71°C), about 8–10 minutes. Rest 2 minutes before serving.
Potatoes (hash browns or breakfast potatoes)
For hash browns (shredded)
If using shredded potatoes: squeeze out excess moisture with a clean towel. Heat 1 tbsp oil in a large skillet over medium-high. Add half of the shredded potatoes in an even layer and sprinkle with half the diced onion (if using), 1/4 tsp salt, 1/8 tsp pepper and a pinch of paprika. Press down with a spatula and cook undisturbed until golden brown on the bottom, 4–6 minutes. Flip in sections and cook until second side is golden, another 4–6 minutes. Repeat with remaining potatoes.
For breakfast potatoes (diced)
If using diced Yukon gold: heat 2 tbsp oil in a skillet over medium-high. Add diced potatoes and onion, season with 1/2 tsp salt, 1/4 tsp pepper and 1/4 tsp paprika. Cook, stirring occasionally and turning to brown all sides, until tender and crisp, about 12–15 minutes. Reduce heat if potatoes are browning too quickly.