Instructions:
step 1 In a large mixing bowl, whisk together flour, baking powder, salt, and sugar.
step 2 In another bowl, whisk together milk, egg, melted butter, and vanilla extract.
step 3 Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
step 4 Heat a nonstick skillet or griddle over medium heat and lightly grease.
step 5 Pour 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on the surface, then flip and cook until golden brown.
step 6 Transfer cooked pancakes to a plate and keep warm.
step 7 In a separate skillet, cook bacon over medium heat until crispy, then transfer to a paper towel-lined plate.
step 8 In the same skillet or another pan, cook sausage patties until browned and cooked through, about 3–4 minutes per side.
step 9 In a bowl, whisk the eggs with 1/4 cup of milk, salt, and pepper.
step 10 Melt butter in a nonstick skillet over medium-low heat, pour in the eggs, and stir gently until curds form and eggs are just set.
step 11 Wash and halve the strawberries.
step 12 Assemble the platter with a stack of pancakes topped with butter and syrup, a portion of scrambled eggs, bacon, sausage patties, and fresh strawberries.
Storage and Reheating Tips:
Store leftover pancakes, eggs, bacon, and sausage in separate airtight containers in the refrigerator for up to 3 days. Reheat pancakes in the microwave or toaster, eggs and sausage in a skillet over low heat, and bacon in the oven or microwave until warm and crispy. Strawberries are best eaten fresh and should be stored in the fridge for no more than 2 days.
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