Pancake Breakfast Sandwich with Sausage and Avocado
8/1/2018, 6 p.m.
YIELDS: 4 / TOTAL TIME: 55 mins
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
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.
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.
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.
Top four pancakes with sausage, avocado, eggs, and arugula, dividing evenly. Top with remaining pancakes. Serve immediately.