Pancake Griddle

Make the pancakes: In a large mixing bowl, whisk together the All-Purpose Flour (1 1/2 cups), Granulated Sugar (2 Tbsp), Baking Powder (1 tsp), Baking Soda (1 tsp) and Kosher Salt (1 tsp). Add the Eggs (2), Buttermilk (1 1/4 cups) and melted Butter (4 Tbsp) and whisk until almost smooth. Heat a large skillet over medium heat and melt 1 tablespoon butter. Scoop ¼ cup of the batter into a 3-inch circle cutter in the skillet. Pour Maple Syrup (to taste) syrup gently over the batter and cook until golden brown, flip and continue cooking.

Cook the eggs: In a large skillet over medium heat, melt the Unsalted Butter (1/3 cup). Crack the Eggs (6) into 2-inch circle cutters and use a fork to scramble the egg inside of the cutter and season with Kosher Salt (1 tsp). Let the egg cook until the whites are set.

Heat a large skillet over medium high heat. Add the Oil (to taste) to the skillet and place Breakfast Sausage Patties (4) onto the skillet, pressing down flat in the pan. Cook until a crust forms, then flip and place a piece of American Cheese Slices (to taste) on top. Continue cooking until the cheese is melted completely.

Assemble: Top one pancake with a piece of the sausage and steamed egg then finish with another pancake.