Instructions:
Step 1: In a bowl, whisk together flour, baking powder, sugar, and salt. In another bowl, mix milk, egg, and melted butter. Combine wet and dry ingredients until smooth.
Step 2: Heat a non-stick skillet over medium heat and grease lightly. Pour 1/4 cup batter per pancake and cook until bubbles form. Flip and cook the other side until golden. Repeat with remaining batter.
Step 3: In a pan over medium heat, cook the sausage patties for 4–5 minutes per side until browned and cooked through. Set aside.
Step 4: Fry bacon in a skillet until crispy, then drain on paper towels.
Step 5: Crack eggs into a bowl, whisk with milk, salt, and pepper. Melt butter in a pan and cook eggs on low, stirring slowly until fluffy and just set.
Step 6: Plate pancakes with a pat of butter and drizzle of maple syrup. Serve with scrambled eggs, sausage patties, crispy bacon, and fresh strawberries on the side.
Storage and Reheating Tips:
Store components separately in airtight containers in the fridge for up to 3 days. Reheat pancakes and sausage in a skillet or microwave. Scrambled eggs are best reheated gently. Bacon can be crisped back up in the oven or air fryer. Fruit should be served fresh.
Continue on the next page