A lumberjack style breakfast sandwich that will satisfy any stomach. Full of sweet surprises, this pancake holds a cheesy hickory sausage patty and a fried egg inside of it. It is safe to say this meal is no axe-cident!
1 C Pure Maple Syrup
4 C Pancake Batter
8 Oz Breakfast Sausage
4 Slices American Cheese
2 T Lumberjack Hickory Maple
Pour maple syrup into small saucepan and bring to a simmer over medium/low heat. Continue to simmer until the temperature reaches 265 degrees. 20-35 minutes
Lay out a sheet of parchment paper on a sheet tray. Pour the reduced syrup onto the parchment paper and spread with a rubber spatula. Allow to cool at room temperature.
Form the sausage into 4 patties and season generously with Lumberjack seasoning. In a skillet or on a flattop, cook off the sausage and top with American cheese. Set aside.
Break apart the cooled maple candy into crumbles.
Cook pancakes in 4” cakes by pouring ¾ portion into a skillet. Then sprinkle with maple candy, then top with the remaining ¼ portion of pancake batter. This will submerge the candy into the pancake. Flip when ready. Set aside
Beat the eggs and cook one at a time. Butter a pan and spread the egg as thin as possible. Fold the egg on top of itself to get it to the size of the pancakes.
Build the sandwiches and enjoy!