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When it comes to creating the perfect mini pancake breakfast sandwich, the choice of protein can elevate the entire dish. Whether you prefer bacon or sausage, each option has its unique benefits.

Mini Pancake Breakfast Sandwiches

Get ready to elevate your breakfast with Mini Pancake Breakfast Sandwiches! These delightful mini pancakes combine sweetness and savory fillings, making them perfect for busy mornings or brunch gatherings. Learn how to make fluffy mini pancakes from scratch and customize them with your favorite ingredients like scrambled eggs, crispy bacon, or fresh veggies. This recipe embraces flexibility, allowing you to create a delicious breakfast that everyone will love. Enjoy a fun twist on breakfast that’s sure to impress!
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Ingredients
  

For the Mini Pancakes:

1 cup all-purpose flour

2 tablespoons granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk

1 large egg

2 tablespoons unsalted butter, melted

1 teaspoon pure vanilla extract

For the Sandwich Filling:

4 large eggs

4 slices of crispy cooked bacon or sausage patties (optional)

1/2 cup shredded cheddar cheese

Maple syrup (for drizzling)

Fresh fruits (such as mixed berries or banana slices, for garnish)

Instructions
 

Prepare the Mini Pancake Batter:

    - In a medium mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until thoroughly combined.

      - In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until well blended.

        - Gently pour the wet ingredients into the bowl with the dry ingredients, stirring until just combined. Note that it’s normal to have a few small lumps in the batter.

          Cook the Pancakes:

            - Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small pat of butter.

              - For each mini pancake, pour about 2 tablespoons of batter onto the skillet. Cook for 1-2 minutes, or until bubbles begin to form on the surface. Carefully flip the pancake and cook for an additional 1-2 minutes until golden brown.

                - Transfer the cooked pancakes to a plate and repeat the process with the remaining batter, adjusting the heat as necessary to prevent burning.

                  Prepare the Breakfast Filling:

                    - In a separate skillet, cook the bacon slices or sausage patties over medium heat until they are crispy. Once cooked, remove them from the skillet and place them on a paper towel to drain any excess grease.

                      - In the same skillet, crack the eggs and scramble them over medium heat until they are just set. Stir in the shredded cheddar cheese, allowing it to melt and blend seamlessly into the eggs.

                        Assemble the Sandwiches:

                          - On a serving platter, start the sandwich assembly with one mini pancake as the base. Spoon a modest portion of the scrambled egg and cheese mixture on top. If desired, add a slice of crispy bacon or sausage.

                            - Top with another mini pancake to create a sandwich, and repeat the assembly process until all ingredients are used.

                              Serve:

                                - Drizzle each mini pancake sandwich generously with maple syrup for a sweet finish. Arrange fresh fruits on the side for a vibrant and refreshing garnish, adding color and flavor contrast. Serve warm and enjoy!

                                  Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 12 servings