Sunday, March 20, 2011

Clean Maple Pancake Breakfast Sandwiches

recipe by Sabrina. W for eat.drink.and be merry.
yields 4 servings
4 eggs
4 slices of maple turkey bacon
4 slices of sharp white cheddar cheese
Whole wheat pancake mix (plus ingredients on the back of the box) I used Hodgson Mills-when mixed you should have about 2 cups of batter
2 teaspoons cinnamon
1/3 cup pure maple syrup, plus extra for drizzle
olive oil cooking spray

Preheat oven to 450 degrees. Lay bacon on a baking sheet and bake for 10 minutes for crispy bacon. 

Make pancake mix and add the cinnamon and maple syrup. Stir and set aside.

Heat a skillet on medium heat and spray with olive oil cooking spray. Arrange metal rings in pan. Ladle 1/4 cup of batter in each ring. Once holes form on the tops of the pancakes, and the sides look firm and begin to pull away from the rings, carefully remove the rings with tongs and flip the pancakes. My rings are non-stick, but it wouldn't hurt to spray them to make life easier when you are removing them. Let cook for 2-3 minutes. (cooking time may vary depending on what kind of mix you use)

Once all the pancakes are cooked, keep them warm in the oven on low or no heat. Clean your rings if needed, and arrange them in the pan again. Spray everything with nonstick spray, and turn heat up to medium high. Crack eggs, one at a time, into a ramekin or small bowl, and drop them into rings. Sprinkle with ground pepper, cook for about 3 minutes or until they are firm and have taken shape, remove the rings with tongs. Flip your eggs and cook as desired. I made mine over-easy because I like a runny yolk.

On a baking sheet, layout 4 pancakes, top each with an egg, slice of bacon, and a slice of cheese. Turn the oven on to 400 degrees to melt the cheese. Drizzle with a little more maple syrup, and top with another pancake. Enjoy!