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Pancake breakfast sandwich with egg and cheese Recipe

American · Main course · 15 min total

A fun twist on breakfast, this pancake sandwich layers fluffy pancakes with a fried egg and melted cheese for a sweet-savory handheld meal.

Ingredients

• 1/2 cup pancake mix
• 1/3 cup water
• 1 large egg
• 1 slice cheddar cheese
• 1 tablespoon butter, divided
• 1 teaspoon maple syrup (optional)

Instructions

1. In a small bowl, whisk pancake mix and water until just combined (lumps are okay).
2. Heat a non-stick skillet over medium heat and melt 1/2 tablespoon butter. Pour batter into two 4-inch circles. Cook until bubbles form on surface and edges are set, about 2 minutes. Flip and cook 1 minute more. Transfer to a plate.
3. In the same skillet, melt remaining 1/2 tablespoon butter. Crack the egg into the skillet and cook sunny-side up or over easy, about 2-3 minutes, until whites are set but yolk is runny (or to your preference).
4. Place one pancake on a plate. Top with cheese slice, then the fried egg. Drizzle with maple syrup if desired. Top with second pancake. Serve immediately.

Tips

• Use a ring mold to make perfectly round pancakes.
• For a crispier egg, cook until edges are browned.
• Add cooked bacon or sausage for extra protein.

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