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4-6
15 minutes
25 minutes
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Author:Jeremy Puglisi
6–8 slices bacon
6–8 breakfast sausage patties
6–8 slices scrapple
6-10 eggs
1 pancake mix (plus ingredients listed on package)
4 slices sourdough bread
4 tbsp butter
Maple syrup
Blackstone Lumberjack Seasoning
Optional: Jam
Preheat your griddle or skillet over medium heat. Slice the scrapple into even pieces and cook until browned on both sides. Add the sausage patties and cook until fully done, about 4–5 minutes per side. Cook the bacon until crispy, then transfer it to paper towels to drain.
In a bowl, prepare the pancake batter by mixing the pancake mix with milk, eggs, and oil according to the package directions. Stir until smooth, leaving a few small lumps if needed.
Lightly butter the griddle and pour the batter to form pancakes. Cook until bubbles form on the surface, then flip and cook until golden brown. Remove from the griddle and keep warm.
Lower the heat slightly and add butter to the griddle. Toast the sourdough bread until golden brown. Crack the eggs onto the griddle and cook them over easy, flipping gently. Place the cooked eggs on top of the toast and season to taste.
Arrange the pancakes, bacon, sausage, scrapple, and egg-topped toast on a large platter. Add butter and syrup to the pancakes, and serve everything hot.
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