Classic Breakfast Plate with Pancakes and Sausages

Instructions

Step 1: In a large bowl, whisk together flour, sugar, baking powder, and salt.

Step 2: In another bowl, mix milk, eggs, melted butter, and vanilla extract.

Step 3: Pour the wet ingredients into the dry ingredients and stir until just combined.

Step 4: Heat a lightly greased skillet or griddle over medium heat.

Step 5: Pour batter onto the skillet and cook pancakes for 2–3 minutes on each side until golden brown.

Step 6: In another skillet, cook the breakfast sausages over medium heat until browned and fully cooked.

Step 7: Heat olive oil in a pan and sauté the mushrooms for 4–5 minutes until tender. Add the cherry tomatoes and cook briefly.

Step 8: In a bowl, whisk the eggs for scrambling. Melt butter in a skillet and cook the eggs over low heat, stirring gently until soft and creamy.

Step 9: Arrange the pancakes, scrambled eggs, sausages, mushrooms, and tomatoes on serving plates.

Step 10: Garnish with fresh chives or parsley and serve warm with maple syrup.

Storage and Reheating Tips

Store leftover pancakes, sausages, eggs, and vegetables separately in airtight containers in the refrigerator for up to 3 days.

Reheat pancakes and sausages in a skillet, oven, or microwave until warmed through.

Scrambled eggs are best reheated gently over low heat to keep them soft and creamy. Fresh tomatoes are best served immediately for the best flavor and texture.