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Pancake Breakfast Sandwich with Sausage and Avocado

8/1/2018, 6 p.m.
YIELDS: 4 / TOTAL TIME: 55 mins INGREDIENTS 1 3/4 c. all-purpose flour, spooned and leveled 4 tsp. baking powder ...

YIELDS: 4 / TOTAL TIME: 55 mins

INGREDIENTS

1 3/4 c. all-purpose flour, spooned and leveled

4 tsp. baking powder

2 tsp. sugar

1/2 tsp. Kosher salt

1 1/4 c. whole milk

1 large egg

1 tbsp. unsalted butter, melted, plus more for griddle

3/4 lb. breakfast sausage, casings removed and shaped into 4 (3-inch) patties

1 avocado, sliced

4 fried large eggs

1 1/2 c. baby arugula

DIRECTIONS:

  1. Whisk together flour, baking powder, sugar, and salt in a bowl. Whisk together milk, egg, and butter in a separate bowl. Stir milk mixture into flour mixture until just blended and smooth. Let stand 15 minutes.

  2. Heat griddle or large nonstick skillet over medium heat; butter. Pour about ¼ cup batter for each pancake on hot griddle. Cook until puffed, tops are covered with bubbles, and edges look dry, 3 to 4 minutes. Turn and cook until plump and cooked through, 2 to 3 minutes. Place pancakes in a single layer on a baking sheet, and keep warm in a 175°F oven up to 30 minutes. Repeat with remaining batter.

  3. Wipe griddle clean with a paper towel and increase heat to medium-high. Cook sausage until no longer pink in the middle, 3 to 4 minutes per side.

  4. Top four pancakes with sausage, avocado, eggs, and arugula, dividing evenly. Top with remaining pancakes. Serve immediately.