Egg Originals - Times Two* Recipe

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 1 tablespoon sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt until combined. In a separate bowl whisk 1 cup milk, 1 large egg, and 2 tablespoons melted butter until smooth. Pour the wet ingredients into the dry and stir gently until combined — batter should be slightly lumpy. Do not overmix.

Preheat and cook

Heat a nonstick skillet or griddle over medium heat until hot (about 350°F/175°C) or until a few drops of water sizzle. Lightly oil or butter the surface with 1 teaspoon oil or extra butter. For each pancake, pour about 1/4 cup batter onto the griddle, leaving space between. Cook until bubbles form on the surface and edges look set, 2–3 minutes. Flip and cook the second side until golden brown, 1–2 minutes more. Keep pancakes warm on a plate covered loosely with foil while you cook the rest.

If using bacon: Arrange 3 slices in a cold skillet and cook over medium heat, turning occasionally, until crisp to your liking, 8–10 minutes. Transfer to a paper towel–lined plate. If using sausage patties: heat 1 teaspoon oil in a skillet over medium, add three patties and cook 4–5 minutes per side until browned and cooked through. If using sliced ham: heat 1 teaspoon oil in a skillet over medium and sear 3 slices 1–2 minutes per side until warmed and lightly caramelized.

Prepare eggs

While meat finishes or rests, melt 1 tablespoon butter in a nonstick skillet over medium-low heat. Crack 2 large eggs into a small bowl (or directly into the pan) and gently slide into the skillet for fried eggs, or scramble: whisk eggs with a pinch of the 1 teaspoon salt and 1/8 teaspoon pepper, then pour into the skillet.

For sunny-side-up/fried: cook until whites are set and yolks still runny, 2–3 minutes; cover the pan for about 30–45 seconds if you prefer the tops set. For over-easy/medium/ hard: cook 2–3 minutes until whites set, flip gently and cook an additional 10–30 seconds (over-easy) to 1–2 minutes (over-hard). For scrambled: cook gently, stirring often, until soft curds form and eggs are fully set but still moist, 2–3 minutes. Season with the remaining salt and 1/8 teaspoon black pepper to taste.

On each plate place two pancakes (or three 4" pancakes depending on size). Arrange the cooked meat next to the pancakes and add the two eggs on the side or on top of the meat/pancakes as desired. Top pancakes with 1 tablespoon extra butter and serve maple syrup (about 1/4 cup) and berries on the side. Serve immediately while hot.