BCC RECIPE BOOKonline EN - Flipbook - Page 9
Savory Pancake Sandwiches (sheet pan recipe)
Serves: 24 | Prep Time: 10 mins | Total Time: 30 mins
These breakfast sandwiches combine two breakfast classics:
scrambled eggs and pancakes. This is sure to be a crowd-pleaser!
Ingredients
Directions
| 755 g (6 cups) whole wheat
pancake mix
1. Preheat oven to 425˚F.
| 18 eggs, divided
| 875 ml (3½ cups) milk,
divided
| Salt and pepper, to taste
| 115 g (1 cup) shredded cheese
2. In a large bowl, combine pancake mix, 6 eggs and 3 cups of
milk, being careful not to over-mix.
3. Divide batter evenly onto two parchment paper-lined 17x11 inch
baking sheets. Spread evenly and bake for 15 minutes.
4. In a large bowl, combine 12 eggs, ½ cup of milk, salt and
pepper. Pour the eggs onto a parchment paper-lined 17x11 inch
baking sheet. Spread evenly and bake for 15 to 17 minutes.
5. Sprinkle cheese on top of the egg. Bake until cheese melts.
6. On a cutting board, layer the sandwich starting with a
pancake, followed by egg/cheese, and the second pancake.
Slice into breakfast size sandwiches.
Wrap these sandwiches in parchment paper and
freeze in an airtight container for up to a month.
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