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CJ’s Rooty Tooty Fresh and Fruity Breakfast

CJ’s Rooty Tooty Fresh and Fruity Breakfast


 Pancake Mix

  • Milk
  • Bacon
  • Breakfast Sausage links
  • Eggs
  • Fresh Fruit
    • 1/2 cup Strawberries
    • 1/2 cup Raspberries
    • 1/2 cup Blackberries
  • Whiskey
  • Brown sugar
  • Honey


  1. Preheat one zone of your Blackstone on high and one zone on medium or low. Place a skillet on your hot zone to the side/corner with the handle away from the griddle top (it’ll get hot if it’s directly over the griddle top)
  2. While the Blackstone is preheating you can cut and prepare your fruit. Cut the stem off and remove the top of your 1/2 cup of strawberries, and slice the strawberries into quarters. You don’t have to but this helps them cook a little quicker when they’re cut.
  3. Once your strawberries are prepped you can add the strawberries, raspberries and blackberries to your skillet on the Blackstone. Also in your skillet you will now add 1-1 1/2 cups of a whiskey. 1/4 cup of brown sugar and 3 -4 tablespoons of honey. Stir occasionally to incorporate the ingredients. You’ll quickly notice little bubbles that pop quickly. We’re looking to have large bubbles that pop slowly. This is when you know you’ve reached the optimal reduction of the syrup. And don’t worry, the alcohol in your whiskey will burn off leaving that beautiful flavor in your syrup.
  4. While your syrup reduces let’s place down 4 strips of thick cut bacon on the other zone pre heating on medium. You can also add your sausage links at this point. Both the bacon and sausage won’t take much time to cook.
  5. While your bacon and sausage are cooking you can prep your pancake batter. Simply follow the directions on the back of the box. Usually this consists of milk, eggs and mixing in a large bowl. This doesn’t take long at all so be sure to check in on your syrup string occasionally and flipping your bacon and sausage.
  6. Your syrup is probably done reducing now, so pull that off and let it cool. You should see that your fruit has softened up, changed color a bit and your whiskey reduced down to a thicker consistency. Once it’s cooled down a bit you can place that in a small bowl or jar. Or you can serve it straight from the skillet.
  7. By this time your bacon should be done so remove that and drain on paper towels. Sometimes I like to cook the sausage a little longer than bacon. But that’s up to you. BUT DO NOT GET RID. OF ALL THE BACON FAT. We want to cook our pancakes in that bacon fat.
  8. Let’s make the pancakes. Keeping your heat on medium ladle out your pancake batter on to the Blackstone to your preferred size. You’ll know it’s time to flip, usually about 2 minutes per side, when you see little bubbles starting to pop in the batter. This won’t take long so you can start on your eggs. But be sure to flip once you see those little bubbles and remove when done.
  9. Crack 4 eggs onto your Blackstone, still using the bacon fat from before and cook eggs to your liking. Be sure to add salt and pepper to taste. The classic Rooty Rooty breakfast always shows eggs sunny side up, but I’m not a sunny side up kinda guy.
  10. Now your plate should be ready to serve with two pancakes, two pieces of bacon, two pieces of sausage, and two eggs. Spoon as much of that fresh fruit bourbon syrup one your pancakes and enjoy!

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