breakfast · everyday
Pancake breakfast sandwich with spicy maple
A from-scratch take on the fast-food griddle sandwich: fluffy pancake buns, a silky baked egg slab, fennel-spiced sausage and a buttery sriracha maple.
- Time
- 70min
- Steps
- 8
Ingredients
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Allergens
Contains milk, egg and wheat.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Heat the oven to 150°C (300°F). Whisk the 6 eggs, milk and salt, strain into a buttered 20 cm (8 in) square pan and pop any bubbles. Bake in a water bath 25-30 minutes until just set. Cut into 4 squares.
-
2
Whisk the flour, sugar, baking powder, soda and salt. Whisk in the buttermilk and egg, then the melted butter. Leave a few lumps. Rest 15 minutes.
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3
Toast the fennel and peppercorns, grind with the brown sugar and white pepper.
-
4
Cook 8 small pancakes, about 10 cm (4 in) across, in a buttered pan or ring molds.
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5
Season the sausage patties with the spice mix, press thin and sear until crusty and cooked through.
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6
Top the egg squares with cheddar and warm in the oven or under a lid until melted.
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7
Warm the maple syrup with the butter until melted, then stir in the sriracha.
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8
Stack pancake, egg and cheese, sausage, pancake. Serve with spicy maple for dipping or drizzling.
