Description
This pancake sandwich is a simple, satisfying breakfast made for busy mornings. Leftover buttermilk pancakes are toasted and layered with a cooked egg, warm ham, melted Cheddar cheese, and a drizzle of maple syrup for a balanced sweet-and-savory start to the day.
Ingredients
-
1 large egg
-
1 slice ham
-
2 leftover buttermilk pancakes
-
1 slice Cheddar cheese
-
2 tablespoons maple syrup
-
Cooking spray
Instructions
-
Heat a frying pan over medium heat and lightly coat it with cooking spray. Cook the egg to your desired doneness while warming the ham slice in the same pan until heated through.
-
Toast the leftover pancakes in a toaster until warmed and lightly crisp.
-
Place one pancake on a plate and layer with the cooked egg. Drizzle with half of the maple syrup, then add the Cheddar cheese and warmed ham.
-
Top with the second pancake and drizzle with the remaining maple syrup. Serve immediately while warm.
Notes
-
This recipe works best with leftover pancakes that are already fully cooked.
-
Assemble the sandwich while the egg and ham are hot so the cheese softens naturally.
-
The pancake sandwich is best enjoyed right away and not intended for long storage.