I once had a breakfast sandwich on a trip to America at a fast food place that was like 2 small syrupy pancakes with sausage, egg & cheese sandwiched between. It was heavenly and I’ve never had the chance to have another one, but I’ve often thought of how much I’d like to. So I decided to make my own and oh my goodness – it’s heavenly. Think of a full pancake breakfast in a more compact, portable version made only better by melted cheese. Such a joy and I’ve found a way to make Sausage, Egg & Cheese Griddle Cakes Breakfast Sandwich that’s not too exhaustive or time-consuming. Welcome to your new favourite weekend or hangover breakfast, but if I’m honest I’d be happy eating this gorgeous sandwich any time of day!
Scotch Pancakes are something I found easily in the grocery stores in my neighbourhood and they’re nothing more than smaller versions of ready-made American-style fluffy pancakes. If you can’t find these, you could absolutely make your own or substitute something similar. If I were in America, I’d even consider using toaster waffles if I couldn’t find ready-made miniature pancakes. Whatever you use, it’s gonna be great!
Now, I’m very aware that the plastic wrapped American processed cheese slices are not considered to even be real cheese here in the UK or in most parts of the world, but on this note I really must insist you stick to the recommendation. After all, this is what you’re getting in most fast food restaurants even here in London. It’s melty and not terribly strong in flavour, which is exactly what we want here.
I love this on its own, but if I’m really hungry I can’t deny that it goes really well with some hashbrowns or even tater tots. Let’s get started!
Ingredients
- 1 tablespoon vegetable or olive oil
- 1 egg
- 2 chipolatas, skins removed
- small pinch of dried chilli flakes (optional)
- 2 Scotch pancakes (miniature American-style fluffy pancakes)
- 2 slices American cheese (cheesy slices or Dairylea)
- A little maple syrup, plus more for serving if desired
Method
- Take the meat from the two now skinless chipolatas and flatten them out a bit with your hands. Sprinkle with a small pinch of chilli flakes if you’re using them. Now roll them into a ball and then make a patty, similar to a smash burger. Remember it will shrink up as it cooks, so flatten it out as nice and round as you can, like you’re making a small hamburger.
- Heat the oil in a frying pan and when it’s hot, fry the egg. I tend to break the yolk and cook the egg this way so there’s no runny yolk to keep it from being too messy, but to be honest you can fry it however you prefer. When the egg is cooked to your liking, remove it from the pan and set aside.
- In the same pan, fry the sausage patty until it’s cooked through and bronzed on the outside.
- While the sausage is cooking, start assembling the pieces. Place two pancakes side by side with the top side down. Drizzle each pancake lightly with maple syrup and then layer a slice of cheese on top of each. When the sausage is cooked, add it on top of the bottom pancake and then place the egg on top of the sausage, followed by the other cheese lined pancake and return this sandwich to the pan.
- Use a spatula to sort of smoosh down the sandwich and pop on a lid to help it all melt and heat up for about a minute or two before flipping and repeating the process.
- When the cheese has melted, remove the sandwich to a plate and serve hot with a little extra maple syrup for dipping on the side.
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