Fluffy Pancakes with a Classic Breakfast Spread

Instructions

step 1 In a large bowl, whisk together flour, baking powder, salt, and sugar. In another bowl, beat the milk, egg, and melted butter together. Pour wet ingredients into dry and stir until just combined.
step 2 Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake and cook until bubbles form on the surface, then flip and cook until golden brown.
step 3 In a skillet over medium heat, cook bacon strips until crispy, about 4-6 minutes per side. Drain on paper towels.
step 4 In the same skillet, cook sausage patties for 4-5 minutes per side or until fully cooked through and browned.
step 5 In a bowl, whisk eggs with milk, salt, and pepper. Melt butter in a non-stick skillet over medium-low heat, add eggs, and gently stir until soft curds form and eggs are just set.
step 6 Assemble the breakfast box with a stack of pancakes topped with butter and syrup, crispy bacon, sausage patties, scrambled eggs, and fresh strawberries.

Storage and Reheating Tips

Store leftovers separately in airtight containers in the fridge for up to 3 days. Reheat pancakes in a toaster or microwave. Warm meats and eggs in a skillet over medium heat or in the microwave in short intervals. Keep strawberries fresh by storing them dry in a covered container.