LEFTOVER PANCAKE BREAKFAST SANDWICH
A great way to use up leftover pancakes! We made this sandwich one weekend purely by accident. It's more of a knife-and-fork breakfast, rather than a eat-with-your-hands sandwich. There's room for lots of variation! I use the Buttermilk Pancakes II recipe for the pancakes.
Provided by tiffany13
Categories Breakfast and Brunch Eggs Breakfast Sandwich Recipes
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- Heat frying pan over medium heat and lightly spray with cooking spray. Crack the egg into the pan and break the yolk. Cook the egg to desired firmness. Warm sliced ham in the pan while assembling sandwich.
- Toast pancakes in toaster and place one pancake on plate. Place egg on top of pancake. Pour 1 tablespoon of maple syrup over egg, place the cheese on top of egg, and a slice of warmed ham on top of the cheese. Top the sandwich with the second pancake and pour another 1 tablespoon of maple syrup over the top of the sandwich.
Nutrition Facts : Calories 492.7 calories, Carbohydrate 50.4 g, Cholesterol 269.8 mg, Fat 22.5 g, Protein 23.5 g, SaturatedFat 9.4 g, Sodium 890.1 mg, Sugar 24.3 g
SHEET PAN BREAKFAST SANDWICH RECIPE BY TASTY
Here's what you need: pancake mix, eggs, milk, breakfast sausage, eggs, milk, salt, pepper, shredded mexican cheese blend
Provided by Claire Nolan
Categories Breakfast
Yield 24 sandwiches
Number Of Ingredients 9
Steps:
- Preheat oven to 425˚F (220˚C).
- In a large bowl, combine pancake mix, eggs and milk being careful not to over-mix.
- Divide batter evenly onto two parchment paper-lined 17x11 inch baking sheets. Spread evenly and bake for 15 minutes.
- In a large bowl, combine eggs, milk, salt and pepper. Pour the eggs onto a parchment paper-lined 17x11 inch baking sheet. Spread evenly and bake for 15-17 minutes.
- Line another 18x13 inch baking sheet with parchment paper and spread out the sausage from corner to corner. Decrease oven temperature to 350˚F (180˚C) and bake for 20 minutes.
- Drain fat, and sprinkle cheese on top of the sausage. Bake for another 5 minutes at the same temperature.
- On a cutting board, layer the sandwich starting with a pancake, followed by sausage, egg, and the second pancake. Slice into breakfast size sandwiches and serve immediately, or wrap in parchment and freeze in a container for up to 1 month.
- Enjoy!
Nutrition Facts : Calories 439 calories, Carbohydrate 33 grams, Fat 23 grams, Fiber 1 gram, Protein 22 grams, Sugar 9 grams
PANCAKE BREAKFAST SANDWICH RECIPE BY TASTY
Shake up your morning routine with a pancake breakfast sandwich. With savory sausage patties, gooey cheese, and syrup-stuffed pancakes as buns, what more could you want?
Provided by Karlee Rotoly
Categories Breakfast
Time 45m
Yield 4 sandwhiches
Number Of Ingredients 11
Steps:
- Line a baking sheet with a nonstick mat or parchment paper.
- In a small pan over medium heat, cook the maple syrup for 6-8 minutes, until it reaches 265°F (130°C). It will start to bubble and foam, then subside and reduce and will feel somewhat tacky with a faint burnt sugar smell. Immediately pour the reduced syrup onto the prepared baking sheet and tilt to spread into a thin layer, then let cool for 10 minutes.
- Firmly tap the baking sheet against the counter to crack the maple candy, then use your fingers to break into small shards.
- Preheat the oven to 250°F (120°C).
- Make the pancake batter: In a medium bowl, whisk together the pancake mix, canola oil, milk, and 1 egg until mostly smooth (some small lumps are okay).
- Arrange 2-4 3½-inch (8 cm) ring molds in a large nonstick ovenproof skillet and liberally grease with nonstick spray. Turn the heat to medium. Add 1½-2 tablespoons of pancake batter to each mold, sprinkle with about 1 teaspoon of the maple shards, and top with another 1½ tablespoons of pancake batter. Reduce the heat to medium-low and cook for 4 minutes, or until the bottom of the pancake is set and golden brown and bubbles appear on the surface. Flip the pancakes and cook for 2 minutes more on the other side. Lift off the ring molds and remove the pancakes from the pan, then repeat with the remaining batter to make 8 pancakes total. Transfer to a baking sheet and keep warm in the oven while you prepare the sausage.
- Wipe out the skillet used to cook the pancakes and add the sausage patties. Cook for 3-4 minutes on each side, until the internal temperature reaches 145°F (65°C). Transfer the sausage to the baking sheet with the pancakes and keep warm while you prepare the eggs.
- In a medium bowl, whisk together the remaining 4 eggs, water, and salt.
- Wipe out the skillet used to cook the sausage and grease again with nonstick spray. Turn the heat to medium and heat the pan for 2 minutes, then pour in the eggs. Cook until just set on the bottom and around the edges, about 2 minutes. Transfer the pan to the oven and cook for 3-4 minutes, until set on top.
- Remove the eggs from the oven and, using a rubber spatula, gently fold into a 3-inch wide omelet. Remove from the pan and cut crosswise into 4 equal pieces.
- Assemble the sandwiches: Add 4 pancakes to the pan over medium heat and top each with a slice of American cheese, a sausage patty, a piece of egg, and another pancake. Cover the pan and heat over medium heat until warmed through, 2-3 minutes.
- Serve hot.
- Enjoy!
Nutrition Facts : Calories 698 calories, Carbohydrate 47 grams, Fat 40 grams, Fiber 1 gram, Protein 34 grams, Sugar 22 grams
HANGOVER BACON, EGG AND CHEESE PANCAKE SANDWICH
This breakfast club sandwich was a favorite among our tasters. It has everything we want: salty goodness from the bacon and cheese, a touch of sour from the pancake and a delightful bittersweet taste from the marmalade. Add a little hot sauce, and you've got the ultimate umami experience.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 1 sandwich
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Lay the bacon in a medium nonstick skillet, put the skillet over medium heat and cook until crisp, about 4 minutes per side; place the bacon on a paper towel. Remove all but 1 tablespoon of fat from the pan, add the pancakes and cook until they are warmed through and starting to crisp, about 1 minute per side. Sprinkle the pancakes with some salt and pepper, and transfer to a small baking sheet. Spread each pancake with a teaspoon of marmalade, and top with a slice of Swiss cheese. Keep warm in the oven.
- Crack the eggs into a small bowl, whisk with a fork until scrambled and season with 1/4 teaspoon each salt and pepper. Wipe out the skillet, add the butter and melt over medium heat. Add the eggs to the center of the pan, turn off the heat and swirl the eggs until they form a thin circle and are almost cooked through, 30 seconds. Flip the egg circle into a half-circle with a spatula, transfer to a cutting board and cut in half.
- Top 1 pancake (cheese-side up) with half the bacon, half the egg and another pancake. Repeat with the remaining bacon, egg and pancake (cheese-side down).
BREAKFAST PANCAKE SANDWICH
This is a recipe that I made for us this morning. It's simple to make and was delicious with using recipe#47780 over top. You can make this with using your favorite breakfast meat and your favorite way of making eggs. I just scrambled our eggs for this meal. You may add cheese too if you don't want to use any kind of syrup over top. NOTE: I used 1 c buttermilk plus 1/2 cup regular milk to thin out the batter a bit.
Provided by Marsha D.
Categories Breakfast
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat griddle to 350'
- Mix together Bisquick Mix, milk, and eggs in a large bowl.
- Add some oil to the griddle and pour 1/4 cup of pancake batter onto hot griddle.
- Cook each pancake until edges are lightly brown and flip over and repeat.
- Place pancakes on a plate until ready to assemble a sandwich.
- Heat a skillet and lightly brown canadian bacon and place on a plate until ready to make your sandwich.
- Add some butter to a skillet to melt.
- In a small bowl add eggs, 2Tbs. milk and salt and black pepper, stir to combine well.
- Add egg mixture to heated skillet and scramble til light and fluffy.
- Assemble your sandwich with 1 pancake on bottom, add some scrambled egg on top of pancake and add 2 to 4 pieces of canadian bacon.
- Place another pancake over top.
- You may than pour your favorite pancake syrup over top if you desire or just have your sandwich plain.
- Serve and enjoy!
Nutrition Facts : Calories 1211.5, Fat 76.7, SaturatedFat 25.3, Cholesterol 714, Sodium 2517, Carbohydrate 84.1, Fiber 2.5, Sugar 15.1, Protein 42.8
PANWICHES (PANCAKE SANDWICHES)
Try a handheld breakfast on-the-go made with fiber-rich pancake mix.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 200°F. Line cookie sheet with paper towels. Make pancakes as directed on box, using 2 cups pancake mix and 1 1/3 cups water. Place cooked pancakes on cookie sheet; keep warm in oven.
- Heat bacon as directed on package. Meanwhile, in small bowl, beat eggs and water with fork or wire whisk.
- In 8-inch nonstick skillet, heat butter over medium heat. Pour egg mixture into skillet; cook until top is almost set. Gently lift edges to allow uncooked egg to flow underneath; continue to cook until set. Top with cheese. Remove from heat. Cut into 4 wedges.
- To assemble each panwich, top 1 pancake with egg wedge, bacon slice and another pancake.
Nutrition Facts : Calories 310, Carbohydrate 36 g, Cholesterol 155 mg, Fat 1/2, Fiber 5 g, Protein 18 g, SaturatedFat 3 1/2 g, ServingSize 1 Sandwich, Sodium 1080 mg, Sugar 5 g, TransFat 0 g
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